RCI-RC.004.0064.001
Chicken and Rice Casserole I
Makes 6 servings
Prep35 min
Cook35 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- x 10¾ ounce cans condensed cream of mushroom with roasted garlic2 unit
- 1 cup
- x 1.35 ounce envelope dry onion soup mix1 unit
- ½ cup
- 1 cup
- boneless4 unitskinless chicken breasts
- x 2.8 ounce can French fried onions1 unit
Method
1
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
2
In a large bowl, whisk together the condensed cream of mushroom soup, milk, and dry onion soup mix until smooth and well combined.
3
Stir the uncooked rice and chopped celery into the soup mixture until evenly coated.
4
Pour the rice mixture into the prepared baking dish and spread in an even layer.
5
Arrange the boneless, skinless chicken breasts on top of the rice, pressing them slightly into the mixture.
6
Cover the baking dish tightly with aluminum foil and bake for 50 minutes.
50 minutes
7
Remove the foil and sprinkle the French fried onions evenly over the top of the casserole.
8
Return to the oven, uncovered, and bake for an additional 10 minutes until the onions are golden and the chicken is cooked through (internal temperature 165°F).
10 minutes
9
Remove from oven and let rest for 5 minutes before serving.