Easy Chicken With Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I haven't made this one yet but found it in an old Pillsbury book I have. Sounds really easy but needs quite a bit of cooking time so not good for a rushed dinner. It sounds yummy! (You can substitute any condensed cream soup in this recipe, try cream of mushroom or cream of broccoli). Note: recipe calls for bone-in, skin on chicken breasts. Ingredients:
1 cup uncooked long-grain rice |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 1/2 cups water |
6 chicken breasts |
2 tablespoons butter, melted |
1 teaspoon paprika |
Directions:
1. Heat oven to 325°F.
2. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
3. In large bowl, combine rice, both soups and water; mix well. Pour into baking dish.
4. Place chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover with foil.
5. Bake at 325°F for 1 1/2 hours. Uncover; bake an additional 20 to 30 minutes or until chicken is not longer pink, its juices run clear and skin is slightly crisp.
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