Quick ‘n’ Easy Chicken and Rice Casserole
This casserole has few ingredients and takes only minutes to put together, don’t let the small list of ingredients fool you you this is a darn good casserole and one I have made many times in the past… if desired add in 1/2 cup frozen thawed peas or corn with the soup/rice mixture, cream of mushroom soup may be substituted for the chicken I have to say that the cream of chicken is better
Servings 4-6
Ingredients:
1 (10-3/4 ounce) can low-sodium condensed cream of chicken soup, undiluted
1 soup can of water (can use low-sodium chicken broth)
1/2 teaspoon fresh ground black pepper, or to taste (more to sprinkle over the chicken pieces)
1 teaspoon garlic powder, optional (add in if you are a garlic lover)
1 cup instant uncooked white rice (such as Minute Rice)
8 chicken thighs (or 4 each drumsticks and thighs)
1 (1-1/4 ounce) envelope dry onion soup mix
Instructions:————————————
Preheat oven to 350 degrees F.
Set oven rack to lowest position.
Generously grease a 13 x 9-inch baking dish.
In a bowl combine the soup with water or broth, 1/2 teaspoon black pepper or to taste and the garlic powder (if using).
Mix in the rice.
Spread the mixture into the bottom of the baking dish.
Place the chicken pieces over the top then season lightly with black pepper (can also use garlic powder if desired, do not season with any salt!).
Sprinkle the dry onion soup mix evenly over the top of everything.
Cover with foil and bake about 1-1/2 hours or until the rice is cooked (check after 1 hour of cooking time).
Related posts:
- Rice A Roni Chicken Bake
Chicken and Wild Rice Casserole
Make-Ahead Chicken and Green Bean Stuffing Casserole
Easy One Bowl Chicken Rice Casserole
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