Chicken and Rice Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
625 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice Casserole
Description
The Chicken and Rice Casserole combines chicken pieces with white rice cooked in a mix of cream of chicken, celery, and mushroom soups to create a rich and flavorful base. Baking covered allows the chicken to cook through gently while the rice soaks up combined savory flavors. After uncovering, the casserole continues baking to brown the chicken skin and absorb remaining liquid. A final broil can be used to crisp the skin further. Paprika adds subtle color and spice, while melted butter drizzled over the dish enriches the overall taste. Chopped parsley sprinkled on top adds a fresh, mild herbal note.
Bone-in, skin-on chicken is specified to prevent dryness during the longer baking time. The casserole can be prepared ahead and refrigerated for several hours before baking. Leftovers keep well for up to three days in the refrigerator.
Ingredients
- 6 chicken pieces such as legs, thighs or drumsticks, bone-in, skin-on
- 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 to taste
- black pepper to taste
- 1 teaspoon paprika regular or smoked paprika
- 3 tablespoons butter melted
- 2 tablespoons parsley chopped
- 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.
Notes
- Use bone-in, skin-on chicken pieces to keep meat moist during baking.
- Assemble the casserole up to 4 hours ahead and refrigerate until baking time.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 59g | 20% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 147mg | 49% |
| Sodium | 845mg | 35% |
| Potassium | 478mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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