Easy Chicken and Rice Casserole
This Chicken and Rice Casserole is an old family favourite. My mom used to make this all the time when I was growing up and now it’s one that my daughter and I like a lot too. It’s quick and easy to make.
Ingredients
- 4 chicken breasts We prefer boneless, skinless breasts with this but my mom used assorted chicken pieces.
- 1 can cream of chicken soup You can use cream of celery or cream of mushroom if you prefer.
- 10 oz water A soup can's worth works fine. You can substitute milk or chicken broth for all or part of the water if you want.
- 2 cups instant rice uncooked
- 1 tsp poultry seasoning
- 1 tsp rosemary
- 1 tsp basil
- 1 tsp black pepper
Instructions
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Stir rice, soup, and water together. (Some may prefer to mix the seasonings into this mixture for more even distribution. We like to add ours over the top instead - see below).
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Place rice mixture in a 2 qt. casserole dish. I like to spray it with cooking spray to make it easier to dish up.
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Place chicken pieces on top of rice mixture. We leave the chicken pieces whole but some people may prefer to cut them up, depending on how large they are.
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Mix seasonings together and sprinkle evenly over top of the chicken and rice.
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Bake at 325 degrees F for 40-45 minutes until chicken and rice are cooked through. Timing may vary a bit according to thickness of chicken pieces.