|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*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.|
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.
Gather the ingredients.
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.
Wash and drain the rice. Spread in the prepared baking dish.
Mix soup, Italian dressing mix, and broth. Stir the soup mixture into the rice.
Place the chicken on the rice mixture (skin-side up) and season with salt and pepper.
Cover the baking dish tightly with foil and cook for 1 hour.
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.
If desired, put the casserole under the broiler for a few seconds to brown the chicken.
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.