This chicken and rice casserole will become a must-make on your weekly dinner menu once you try this. Easy and flavorful, the packet of onion soup mix is a game changer. It adds robust flavor and sets it apart from other casseroles similar to this recipe. We used chicken thighs, and they were very tender. You can use a cut-up chicken or chicken breasts too. Dusting the chicken with paprika adds a smokiness and a pop of color. This takes 10 minutes to throw together, and the oven does all the hard work. A delicious dinner! I have been making this dish for my family for many years. The best thing about it is the rice and chicken are baked at the same time. You put it in the oven and find something else to do for the next hour and a half. Enjoy!
Ingredients :
- 1 cup(s) uncooked rice (regular long grain white or brown )
- 1 cup(s) water
- 1 package(s) dry onion soup mix
- 1 can(s) cream of mushroom soup or creamed soup of your choice (10.5 oz)
- 1 - 2 pound(s) cut-up chicken (season to taste)
- - paprika
Intructions :
- Preheat oven to 350 degrees. Spray an 11-inch oven-proof skillet or a 13 x 9-inch baking pan with non-stick spray.
- Mix the rice
- soup mix
- mushroom soup
- and water in the baking pan.
- Spread the mixture evenly in the pan and place the seasoned chicken on top. Push the chicken down into the rice and sprinkle with paprika.
- Cover the pan with aluminum foil.
- Bake for 1 1/2 hours.
- Note: You can vary the taste by changing the cream soup. For the people who just have to have more rice
- you can use 1/4 cup more rice and 1/4 cup more water.
Rated 5/5 based on 68 Reviews
Keyword : recipe-American-Chicken-Bake