Easy Chicken with Rice Casserole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.
Ingredients
1 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
1 can (10 3/4 oz) condensed cream of chicken with herbs soup
1 1/2 cups water
5 bone-in chicken breast halves with skin
2 tablespoons butter or margarine, melted
1 teaspoon paprika
Instructions
Heat oven to 325 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.
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