This chicken and rice casserole is a favorite recipe from our forum. It can be made using chicken breasts or chicken thighs.
The baking time depends on the size of the chicken pieces, so check with an instant read thermometer to make sure the chicken is cooked through. They should register at least 165° F and juices should run clear..
- 1 cup water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- Dash of parsley
- 2 tablespoons red wine
- 3/4 cup white long grained rice
- 2 pounds chicken breasts or thighs
- 1 envelope dry Lipton onion soup mix
Mix water, soups, parsley, wine, and rice. Put rice mixture in greased casserole dish. Lay chicken, skin side up, on top of rice then sprinkle with onion soup mix.
Cover with foil and bake at 350° for about 1 hour, or until chicken is done and rice is tender.
Let stand for 10 minutes before serving.
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