Chicken and Rice Casserole
An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake!
Ingredients
Instructions
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| Image credit: www.southyourmouth.com |
- Yield: 6 Servings
- Author: Mandy Rivers
- prep time: 10 M
- cook time: 1 H & 25 M
- total time: 1 H & 35 M
Ingredients
- 3 large boneless skinless chicken breasts
- 2 14.5- oz cans chicken broth
- 2 10.5- oz cans cream of celery soup
- 1/4 cup butter melted
- 2 cups uncooked white rice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- Additional salt & pepper
Instructions
- Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine.
- Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well.
- Spray a 3-qt 13x9 baking dish with cooking spray (or rub with butter) then pour rice mixture into dish.
- Cut each chicken breast in half. Season the chicken with additional salt and pepper. Arrange chicken on top of rice mixture then sprinkle the remaining seasoning combination over the dish.
- Cover tightly with aluminum foil then bake at 375 degrees for 1 hour and 15 minutes. Remove aluminum foil then continue baking for 10 additional minutes. Remove from oven then allow dish to rest 10-15 minutes before serving.
Full Information: www.southyourmouth.com
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