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Easy Chicken with Rice Casserole

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By Betty Crocker Kitchens
Updated Jan 7, 2019
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Nothing to it! This convenient, comforting entrée needs 15 minutes to put in the oven...or put in the fridge and bake it later.

Easy Chicken with Rice Casserole

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 5
  • Ingredients 7
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Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 1 can (10.5 oz) condensed cream of celery soup
  • 1 can (10.5 oz) condensed cream of chicken with herbs soup
  • 1 1/2 cups water
  • 5 bone-in chicken breast halves with skin
  • 2 tablespoons butter, melted
  • 1 teaspoon paprika

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.
  • Step 
    2
    Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.
  • Step 
    3
    Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Nutrition

460 Calories
20g Total Fat
31g Protein
41g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1/5 of Recipe
Calories
460
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
910mg
38%
Potassium
260mg
7%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
1g
Protein
31g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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