Easy Weeknight Chicken and Rice Casserole
By 965koit on August 20, 2019
Roasted Chicken Thighs in a Creamy Mushroom Rice-Photographed on Hasselblad H3D2-39mb Camera
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!
INGREDIENTS
- 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
INSTRUCTIONS
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Preheat the oven to 350 degrees. Cover a 9″x13″ baking pan with cooking spray.
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Add the rice, water, and all 3 cans of soup to the pan. Stir to combine.
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Place the chicken pieces on top of the rice mixture. Pour 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.
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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.
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Sprinkle with parsley and serve.
