Chicken and Rice Casserole
How easy is this?? My favorite part is that it only takes one pan! It’s quick, easy, and delicious, perfect for a busy school night!
Make sure to check out this week’s Back to School Sale flyer at Handy Foods
INGREDIENTS
- 6 bone-in skin-on chicken pieces such as legs, thighs or drumsticks
- 2 cups white rice
- 2 cups of water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- salt and pepper to taste
- 1 teaspoon paprika regular or smoked paprika
- 3 tablespoons butter melted
- 2 tablespoons chopped parsley
- cooking spray
INSTRUCTIONS
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Preheat the oven to 350 degrees. Coat a 9″x13″ baking pan with cooking spray.
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Add the rice, water, and 3 cans of soup to the pan. Stir to combine.
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Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice.
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Season the chicken with salt, pepper, and paprika.
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Cover with foil and bake for 1 1/2 hours. Increase the oven temperature
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to 400 degrees. Uncover and bake for an additional 20-30 minutes until all of the liquid is absorbed and chicken is browned. If you like extra crispy chicken skin, broil the casserole for 3-5 minutes after it’s done baking.
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Sprinkle with parsley and serve.
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Vegetables: Add 1 cup of vegetables such as sliced mushrooms, carrots or broccoli to the dish before it goes into the oven.
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- Cheese: Sprinkle 3/4 cup of shredded cheese over the top during the last 10 minutes of the baking time.
