Thanks to Libby for sharing this tasty everyday casserole. The chicken and rice casserole is loaded with flavor and it's easy to prepare and bake. Serve this casserole with sliced fresh tomatoes or a tossed salad for a satisfying meal.
I made some adjustments to Libby's original recipe, adding more water and increasing the baking temperature, but the combination of ingredients remains the same.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Yield: Serves 4
Ingredients:
- 1 cup regular long-grain white rice, uncooked
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 1/2 cups water
- 1 envelope dry onion soup mix
- 4 boneless chicken breast halves, without skin
- ground black pepper
Preparation:
Grease a 2-quart baking dish. Heat oven to 375°.
Put rice in the dish. Combine the soup, water, and onion soup mix; pour over the rice and stir to blend ingredients. Place the chicken in the rice mixture and sprinkle lightly with pepper.
Cover tightly with foil and bake for about 1 hour, or until rice is tender and chicken is cooked through. The chicken should register about 175° on an instant-read thermometer.
Serves 4.
Similar Recipes
Spicy Chicken and Shrimp Recipe
Launa's Chicken & Rice Casserole
Chicken Rice Recipe
Chicken Rice Bake
