Ingredients
Scale
- For the Casserole:
- 2 cups minute rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 can (use empty soup can) water
- 5 boneless, skinless chicken thighs or breasts (about 1 ½ lbs)
- 1 envelope dry onion soup mix
- Butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish.
- In a medium mixing bowl, combine the cream of chicken soup, cream of celery soup, water, and minute rice. Stir until well mixed.
- Pour the rice mixture into the prepared baking dish and spread evenly.
- Arrange the chicken pieces evenly on top of the rice mixture.
- Sprinkle the dry onion soup mix over the top of the chicken and rice.
- Cover the dish tightly with aluminum foil to seal in the moisture.
- Bake for 90 minutes, or until the chicken is fully cooked and the rice is tender and has absorbed the liquid.
- Let it rest for 5 minutes before serving. Scoop onto plates and enjoy!
Notes
- For extra flavor, try adding sliced mushrooms or a dash of garlic powder.
- You can use chicken breasts or thighs depending on your preference.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
Keywords: forgotten chicken, chicken casserole, easy dinner