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Easy Chicken with Rice Casserole

Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.

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 (9) 3 Reviews
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  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 5

1
cup uncooked regular long-grain white rice
1
can (10 3/4 oz) condensed cream of celery soup
1
can (10 3/4 oz) condensed cream of chicken with herbs soup
1 1/2
cups water
5
bone-in chicken breast halves with skin
2
tablespoons butter or margarine, melted
1
teaspoon paprika

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
  • 2 Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
  • 3 Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

EXPERT TIPS

Expert Tips

To make ahead, prepare the recipe, cover tightly with plastic wrap and refrigerate it overnight. When ready to make, uncover and bake it, adding 10 to 15 minutes to the baking time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/5 of Recipe
Calories
475
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
),
Cholesterol
90mg
90%;
Sodium
970mg
970%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
0%;
Calcium
6%;
Iron
16%;
Exchanges:
3 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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