Maggie’s Monday Meals

Maggie’s Monday Meals

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
  • Preheat the oven to 350 degrees. Coat a 9″x13″ baking pan with cooking spray.
  • Add the rice, water, and 3 cans of soup to the pan. Stir to combine.
  • Place the chicken pieces on top of the rice mixture. Drizzle the butter over the chicken and rice.
  • Season the chicken with salt, pepper, and paprika.
  • Cover with foil and bake for 1 1/2 hours. Increase the oven temperature
  • 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.
  • Sprinkle with parsley and serve.
  • Vegetables: Add 1 cup of vegetables such as sliced mushrooms, carrots or broccoli to the dish before it goes into the oven.
  • Cheese: Sprinkle 3/4 cup of shredded cheese over the top during the last 10 minutes of the baking time.