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Quick And Easy Chicken And Rice Casserole

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Ingredients

Adjust Servings:
1 cup water
1 (16 ounce) can condensed cream of chicken soup, undiluted
1 (16 ounce) can condensed cream of celery soup, undiluted
1 teaspoon garlic powder (optional)
salt & freshly ground black pepper (to taste)
3 tablespoons red wine
3/4 cup long-grain rice, uncooked
2 lbs chicken breasts or 2 lbs chicken pieces
1 (1 1/4 ounce) package lipton onion soup mix

Nutritional information

736
Calories
295 g
Calories From Fat
32.9 g
Total Fat
9.3 g
Saturated Fat
166.8 mg
Cholesterol
2240 mg
Sodium
49.9 g
Carbs
1.7 g
Dietary Fiber
2.7 g
Sugars
54.7 g
Protein
568 g
Serving Size

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Quick And Easy Chicken And Rice Casserole

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    Cuisine:

    I've made this 4 times. First two times I completely missed the 1 cup water and didn't notice that it called for two 16 oz cans soup. So I left out the water completely and used two 10oz cans soup (cream of mushroom & cream of celery). Everyone loved it. The third time I noticed my mistake & made it "correctly", per the recipe. The casserole dish was really full with the added water and additional soup so I set the casserole in a pan in case it spilled over. The rice came out a little chewy, no idea why (the pan maybe?) and it was not as flavorful. We all MUCH prefer the "mistake" version. I made the "mistake" version last night; my daughter took leftovers to work this morning and sent me a text that it was really "yummy". This is very quick, easy, delicious and pretty healthy. I'm going to try it next with brown rice.

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Quick and Easy Chicken and Rice Casserole,This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :),I’ve made this 4 times. First two times I completely missed the 1 cup water and didn’t notice that it called for two 16 oz cans soup. So I left out the water completely and used two 10oz cans soup (cream of mushroom & cream of celery). Everyone loved it. The third time I noticed my mistake & made it “correctly”, per the recipe. The casserole dish was really full with the added water and additional soup so I set the casserole in a pan in case it spilled over. The rice came out a little chewy, no idea why (the pan maybe?) and it was not as flavorful. We all MUCH prefer the “mistake” version. I made the “mistake” version last night; my daughter took leftovers to work this morning and sent me a text that it was really “yummy”. This is very quick, easy, delicious and pretty healthy. I’m going to try it next with brown rice.,Substitute for red wine?


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    Steps

    1
    Done

    Set Oven to 350 Degrees F.

    2
    Done

    Grease a Medium-Size Casserole Dish.

    3
    Done

    Mix the First 6 Ingredients in a Bowl.

    4
    Done

    Add the Uncooked Rice to the Soup Mixture; Mix Until Combined.

    5
    Done

    Transfer the Soup/Rice Mixture to the Casserole Then Spread Out in the Dish.

    6
    Done

    Place the Chicken on Top of the Mixture.

    7
    Done

    Sprinkle With the Dry Onion Soup.

    8
    Done

    Cover With Foil and Bake For 1 Hour 30 Minutes or Until Rice Is Cooked and the Chicken Is Done.

    9
    Done

    Allow to Stand For 10 Mins Before Serving.

    10
    Done

    Delicious!

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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