Description
Indulge in the ultimate comfort food with this chicken and rice casserole! Creamy, savory, and packed with tender chicken, it’s a family-friendly meal that’s easy to prepare and even easier to enjoy.
Ingredients
- 6 bone-in, skin-on chicken pieces (legs, thighs, or drumsticks)
- 2 cups white rice
- 2 cups water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- Salt and pepper to taste
- 1 teaspoon paprika (regular or smoked)
- 3 tablespoons melted butter
- 2 tablespoons chopped parsley
- Cooking spray (as needed)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and coat a 9″x13″ baking pan with cooking spray.
- Prepare the Rice Base: In the baking pan, mix rice, water, and all three cans of soup until evenly combined.
- Add the Chicken: Arrange the chicken pieces on top of the rice mixture and drizzle with melted butter.
- Season Generously: Sprinkle the chicken with salt, pepper, and paprika.
- Bake Covered: Cover the dish with aluminum foil and bake for 1.5 hours.
- Increase Heat: Raise the oven temperature to 400°F (200°C), remove the foil, and bake for another 20–30 minutes until the chicken skin is golden brown and crispy.
- Optional Broiling: For extra crispiness, broil the casserole for 3–5 minutes.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot.
Notes
- Rice: Use white rice for even cooking. Brown rice needs more liquid and time.
- Chicken: Bone-in, skin-on chicken ensures juiciness and flavor.
- Make-Ahead: Assemble up to 4 hours in advance and refrigerate until baking.
- Reheating: Store leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: American