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Chicken and Rice Casserole

User Rating4.3 out of 5 (10 Reviews)  Write a Review

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Another great chicken and rice casserole.

Ingredients:

  • 1 c. uncooked rice
  • 1 can cream of chicken soup, or cream of mushroom
  • 1 envelope Good Seasons Italian dressing mix
  • 2 cups boiling water
  • 2 1/2 pounds cut up chicken or chicken breasts
  • salt and pepper to taste

Preparation:

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. Lay chicken, skin side up, on top of rice mixture; season with salt and pepper. Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown chicken.
Serves 6 to 8.


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Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
Great starting point!September 03, 2009By cottagecheese420
"This was delicious! I followed the changes suggested by the other reviewers: - 1 1/2 cups of hot low sodium chicken broth - Increasing the cooking time to 75 minutes + 20 uncovered Plus I added a chopped bell pepper and small onion. I could see that adding more vegetables and could work well."

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