Grandma's Forgotten Chicken
A simple, comforting chicken and rice casserole recipe, perfect for busy weeknights. This easy dish is ready in under an hour and a half and is sure to bring back happy memories.
Equipment
- 9x13-inch baking dish
- Meat thermometer
Ingredients
- 2 cups Minute Rice (instant white rice)
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of celery soup
- 1 can water (use empty soup can for measurement)
- 5 boneless, skinless chicken thighs or breasts (about 1½ lbs)
- 1 envelope dry onion soup mix
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a 9x13 inch baking dish, combine rice, cream of chicken soup, cream of celery soup, and water. Stir until mixed.
- Step 3: Nestle chicken pieces into the rice mixture.
- Step 4: Sprinkle onion soup mix over chicken and rice.
- Step 5: Cover tightly with foil.
- Step 6: Bake for 1 hour and 15 minutes. Let sit for 5 minutes before serving.
Notes
Feel free to add chopped carrots, celery, or potatoes. A dash of paprika or garlic powder adds a nice kick. A dollop of sour cream or shredded cheddar cheese makes a delicious topping. Leftovers can be stored in the refrigerator for up to 3 days. Can be assembled the night before and baked in the morning.