Easy Chicken with Rice Casserole

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.

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

5

servings

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
  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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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.

Nutrition Information:

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