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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( 8 Ratings)

8 Ratings

5 Stars 38%

4 Stars

3 Stars 50%

2 Stars 12%

1 Stars

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Prep Time 15 min
Total Time 2 hr 15 min
Servings 5

Ingredients

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

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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.

Got questions? Our experts have the answers. Ask Betty now.