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Easy Chicken with Rice Cassarole


submitted by jmderusha on Oct-8-12
(this recipe is good for lunch/dinner)
servings: 5

Easy

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 cup of water
5 bone-in chicken breast halves with skin
2 tbls. butter or margarine, melted
1 t. paprika

1).  Heat oven to 325 deg. Spray 13x9" glass baking dish with cooking spray.  In large bowl, mix uncooked rice both soups and water, pour into baking dish.
2). 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.
3).  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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