This is another recipe that kind of fell to the way side after the kids left home. This Chicken and Rice Casserole Recipe was one of our favorite recipes. Not only is this a great tasting dish, but there’s almost no prep time. This recipe can be put together, and in the oven, within minutes. If there is a downside to this dish at all, it’s that it has to bake for almost 2 hours, so you do have to plan ahead a little bit. The chicken comes out nice and juicy, and the rice combined with the soup mixture makes this recipe a really good one dish meal. The next time you’re looking for a really good one dish recipe give this chicken and Rice Casserole Recipe a try. Enjoy
Chicken and Rice Casserole Recipe
Recipe Type: Main
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 1 can condensed cream of chicken soup
- 4-6 pieces of chicken (skin on or off-your choice)
- 3 soup cans of water
- 1 package dry onion soup mix
- 1 cup long grain white rice (uncooked)
Instructions
- Preheat oven to 350F.
- Mix all the ingredients together in a 9 x 13 casserole dish placing the chicken on top to sink into the liquid.
- Bake covered with aluminum foil until chicken is done and the rice is tender. About 1 1/2 to 2 hours. (Optional) Just before the casserole is finished cooking remove the aluminum foil; move the chicken pieces to the top, and brown them a little bit.
- Let the casserole rest for about 15 minutes before serving.
