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The Spruce / Kristina Vanni
This chicken and rice bake is a snap to make with Italian dressing mix and condensed soup. This casserole is an easy, popular recipe for chicken breasts.
The easy preparation leaves you free to do other things while the chicken bakes.
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
Steps to Make It
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Gather the ingredients.
The Spruce / Kristina Vanni
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Butter a 9-by-13-by-2-inch baking pan or a 2 1/2 to 3-quart casserole. Heat the oven to 350 F.
The Spruce / Kristina Vanni
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Wash and drain the rice. Spread in the prepared baking dish.
The Spruce / Kristina Vanni
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Mix soup, Italian dressing mix, and broth. Stir the soup mixture into the rice.
The Spruce / Kristina Vanni
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Place the chicken on the rice mixture (skin side up) and season with salt and pepper.
The Spruce / Kristina Vanni
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Cover the baking dish tightly with foil and cook for 1 hour.
The Spruce / Kristina Vanni
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Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. The minimum safe temperature for chicken is 165 F.
The Spruce / Kristina Vanni
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If desired, put the casserole under the broiler for a few seconds to brown chicken.
The Spruce / Kristina Vanni
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 oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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