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Easy Chicken with Rice Casserole

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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 5
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Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.
Updated Jan 7, 2019
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Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 1 can (10.5 oz) condensed cream of celery soup
  • 1 can (10.5 oz) condensed cream of chicken with herbs soup
  • 1 1/2 cups water
  • 5 bone-in chicken breast halves with skin
  • 2 tablespoons butter, melted
  • 1 teaspoon paprika

Steps

  • 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 juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Tips from the Betty Crocker Kitchens

  • tip 1
    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

460 Calories, 20g Total Fat, 31g Protein, 41g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1/5 of Recipe
Calories
460
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
910mg
38%
Potassium
260mg
7%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
1g
Protein
31g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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