Chicken and Rice Casserole
Ingredients
The chicken
-
6
pieces
bone-in skin-on chicken pieces (legs, thighs, or drumsticks)
The rice
-
2
cups
white rice
-
2
cups
water
The soups
-
1
can
cream of chicken soup
-
1
can
cream of celery soup
-
1
can
cream of mushroom soup
Seasonings and extras
-
to taste
salt
-
to taste
pepper
-
1
teaspoon
paprika
-
3
tablespoons
butter (melted)
-
2
tablespoons
chopped parsley
-
as needed
cooking spray
Instructions
- Preheat the oven to 350°F and coat a 9x13 baking pan with cooking spray.
- Combine the rice, water, and all three cans of soup in the pan and stir well.
- Place the chicken pieces on top of the rice mixture and drizzle with melted butter.
- Season the chicken with salt, pepper, and paprika.
- Cover the dish with foil and bake for 1 ½ hours.
- Increase the oven temperature to 400°F, uncover the dish, and bake for an additional 20-30 minutes until the liquid is absorbed and the chicken is browned.
- For extra crispy skin, broil the casserole for 3-5 minutes after baking.
- Sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
625
Total fat
28g
Total carbohydrates
59g
Total protein
29g
Sodium
845mg
Cholesterol
147mg
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