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Baked Chicken and Rice Casserole Recipe

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This recipe for Baked Chicken and Rice Casserole, by , is from Edgewood Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Greubel

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter (I only use about 1/2 of this as I don't like it too fatty)
1 cup uncooked rice
1 small onion, diced
1 can Condensed Cream of Mushroom soup or Cream of Chicken (I like it both ways, but the original recipe calls for the mushroom soup)
1 cup water
1/2 box fresh mushrooms (optional)
3 chicken breasts cut in half
1 tsp salt (I skip this as the soup has enough for us)
pepper to taste

Directions:
Directions:
Spray an oblong casserole dish with cooking spray. Melt butter in casserole dish. Saute onions and mushrooms in butter. Add uncooked rice, salt, and water. Stir to mix. Place chicken on top. Sprinkle w/pepper. Bake 350 for 1 hour.

You can use bone in with skins on or boneless skinless, but be mindful that the boneless skinless may take less time as to not dry out.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a go to recipe for quick nights. It's so simple and always good. Just add a vegetable on the side.

 

 

 

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