Chicken and Rice Casserole With Italian Dressing Recipe

Name: Easy Chicken and Rice Casserole With Italian Dressing
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 1 cup uncooked long-grain rice; 1 can (10 3/4 ounces) condensed cream of chicken soup or cream of mushroom; 1 envelope Good Seasons Italian dressing mix; 1 1/2 cups low sodium chicken broth or unsalted chicken stock; 2 1/2 pounds chicken thighs, whole legs, or bone-in chicken breasts; Salt and pepper to taste

Prep: 15 mins

Cook: 80 mins

Total: 95 mins

Servings: 6 to 8 servings

Yield: 1 cassserole

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We never run out of needing delicious and easy ways to prepare chicken. This Italian chicken and rice casserole takes a little bit longer in the oven, but it's a mostly hands-off process. This recipe is a snap to make with Italian dressing mix and cream of chicken condensed soup. Start it when you get home from work and it will be ready before you know it, leaving you free to do other things while the chicken bakes.

This casserole specifies legs and thighs, but you can also use wings and/or chicken breasts if you like. For something different at a party, this recipe works great if you combine wings and drumsticks and serve the dish as an appetizer. For dinner, add a tossed salad and steamed green beans for a complete meal.

2 tablespoons unsalted butter
1 cup long-grain rice
1 (10 3/4-ounce) can condensed cream of chicken soup, or cream of mushroom soup
1 envelope Good Seasons Italian dressing mix
1 1/2 cups low-sodium chicken broth
2 1/2 pounds chicken thighs, whole legs, or bone-in chicken breasts
Salt, to taste
Freshly ground black pepper, to taste

Gather the ingredients.

The Spruce / Kristina Vanni
Butter a 9 x 3 x 2-inch baking pan or a 2 1/2- to 3-quart casserole. Heat the oven to 350 F.

The Spruce / Kristina Vanni
Wash and drain the rice. Spread in the prepared baking dish.

The Spruce / Kristina Vanni
Mix soup, Italian dressing mix, and broth. Stir the soup mixture into the rice.

The Spruce / Kristina Vanni
Place the chicken on the rice mixture (skin-side up) and season with salt and pepper.

The Spruce / Kristina Vanni
Cover the baking dish tightly with foil and cook for 1 hour.

The Spruce / Kristina Vanni
Uncover and cook for 20 minutes longer or until most of the liquid is absorbed and rice is tender. The minimum safe temperature for chicken is 165 F.

The Spruce / Kristina Vanni
If desired, put the casserole under the broiler for a few seconds to brown the chicken.

The Spruce / Kristina Vanni

Variation

You can also make this recipe with long-grain brown rice, or any other condensed cream soup, such as mushroom, celery, or onion.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states it is oven safe or heat resistant, tempered glass products can, and do, break occasionally.

How to Store and Freeze Chicken and Rice Casserole

This casserole will keep in the refrigerator for three or four days as long as it's in an airtight container. Reheat in the microwave, on the stovetop, or in the oven until completely hot.

You can also freeze any leftovers of this casserole in an airtight container or zip-close freezer bag for up to six months. Reheat from frozen in a dish covered in foil at 350 F for 20 to 30 minutes or until completely hot.

Dinner Is a Snap With These Quick and Easy Chicken Casserole Recipes

Nutrition Facts (per serving)
406	Calories
25g	Fat
11g	Carbs
36g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	406
% Daily Value*
Total Fat 25g	32%
Saturated Fat 8g	42%
Cholesterol 192mg	64%
Sodium 880mg	38%
Total Carbohydrate 11g	4%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 36g
Vitamin C 0mg	1%
Calcium 41mg	3%
Iron 2mg	12%
Potassium 468mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.