Chicken & Rice Casserole
Ah, chicken and rice. It’s a family favorite here in our household and the recipe I have in my arsenal has been passed down from generation to generation. We call it Great-Grandmama’s Chicken and Rice, but since I’m sharing it with you and she’s not your Great-Grandmama, we’ll just call it Chicken and Rice. This recipe is VERY rich. Tommy likes to say that it’s a stick-to-your-ribs kinda meal. And he ain’t lying! If you’re looking for a health-conscious recipe, this is NOT it. This is a hearty meal that will fill you up and keep you satisfied.
This recipe is seriously easy. You only need 6 ingredients and the prep time is shorter than the time it takes to preheat your oven! Then, all you have to do is put it in the oven to do it’s thing, set a timer, and forget it! The chicken turns a beautiful golden brown and the rice is so moist and fluffy! And since this is such a big dish, there are plenty of leftovers to be had. Since this is such a rich dish, we always pair it with a steamed veggie or a salad so we aren’t too stuffed.
1 large package of chicken thighs
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 can French Onion soup
1 can of water
1 cup uncooked rice
Preheat oven to 350 degrees F.
Combine Cream of Chicken, Cream of Celery, & French Onion soups with 1 can of water and 1 cup of rice. Mix well.
Place chicken thighs on top of rice mixture. Season with salt & pepper to taste.
Place dish in oven and bake for 1 hour & 30 minutes.
Drain fat & let sit for 10-15 minutes to cool and for rice to thicken.
Pair with a salad or steamed veggies.