How to Bake An Easy Chicken and Rice Casserole

Chicken and rice is a dinner classic. With tender chicken, rice and spices, this dish is sure to please the whole family. Cook up this classic on a cold winter day and include a tossed salad or dinner rolls to complete the meal.

Things You'll Need

• 4 boneless and skinless chicken breasts
• 1 can of condensed cream of mushroom soup, 10.75 ounces
• 2 cups of chicken broth
• 2 cups of uncooked long grain rice
• 2 teaspoons of butter
• 1/2 cup of sliced fresh mushrooms
• 1/2 cup of finely chopped onions
• 1 tablespoon of chopped parsley
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of ground black pepper
• Cooking oil
• Frying pan
• 9-by-12 baking dish
• Aluminum foil

Instructions

1. Place a little oil in a pan and lightly brown the chicken on both sides.

2. Grease a 9-by-12 baking dish lightly and set aside. Place the rice, mushroom soup, chicken broth, rice, butter, mushrooms, parsley, garlic and pepper in the bowl and mix thoroughly. Spoon the rice mixture into the baking dish.

3. Place the browned chicken on top of the rice. Flip the chicken over and then lightly press it into the rice mixture. Season the chicken with a little salt and pepper according to your taste.

4. Cover the baking dish lightly with aluminum and cook it in a preheated oven at 350 F for one hour or until the rice is tender and the liquid has been absorbed.

References

• Taste of Home: Cheesy Chicken and Rice Casserole Recipe