Roasted Chicken Thighs in a Creamy Mushroom Rice-Photographed on Hasselblad H3D2-39mb Camera

Easy Weeknight Chicken and Rice Casserole

Canned Soup is not the healthiest option, but weeknights are busy!  Homework, sports practice, catching up after a long day at work.  This recipe is an easy go to and everyone in the family  will enjoy.  Super easy to make!


  • 6 bone-in skin-on chicken pieces of chicken…split breasts, thighs or drumsticks
  • 2 cups white rice
  • 2 cups 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 smoked paprika
  • 4 tablespoons butter melted
  • 2 tablespoons chopped parsley
  • cooking spray


  • Preheat the oven to 350 degrees. Cover a 9″x13″ baking pan with cooking spray.
  • Add the rice, water, and all 3 cans of soup to the pan. Stir to combine.
  • Place the chicken pieces on top of the rice mixture. Pour 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.  
  • Sprinkle with parsley and serve.

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