Easy Chicken and Rice

By aerin8

This Easy Chicken and Rice casserole recipe is prefect to make during any weeknight rush when you just need to get a hearty and scrumptious meal on the table in a hurry. This recipe has a fast prep time, bakes up in under an hour, and pairs well with a side salad or just a table of hungry family members. Boneless, skinless chicken breast and creamy cans of both mushroom and cream of chicken soup make this recipe easy, healthy, and extra creamy.

Ingredients

• 4 uncooked boneless skinless chicken breasts, about 4.5-ounces each
• 1 medium onion, chopped
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (10.5-ounce) can cream of chicken or cream of celery soup
• 1 1/2 cups uncooked regular white rice
• 1 soup can's worth of milk
• 1 soup can's worth of water
• 1 cup shredded cheddar cheese
• cooking spray, oil, or butter to grease 9x13-inch baking pan
• 1/2 teaspoon poultry seasoning or to taste
• 1/2 teaspoon seasoned salt or to taste
• 1/2 teaspoon garlic powder or to taste
• 1/2 teaspoon onion powder or to taste
• 1/2 teaspoon celery salt or to taste
• 1 tablespoons finely chopped fresh parsley or to taste
• 1/2 teaspoon freshly ground black pepper or to taste

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375°F and grease a 9x13-inch baking pan.

Whisk together both cans of soup, water, and milk in the bottom of the baking pan. Add uncooked rice and chopped onion.

In a separate bowl season chicken with poultry seasoning, seasoned salt, garlic powder, onion powder, celery salt, parsley, and black pepper and lay into baking pan with milk mixture. Cover with cheese.

Bake at 375°F for about 45 min or until rice is soft and chicken is cooked through. Chicken can be cubed to speed up recipe to a cooking time of about 20 minutes.