Amish Chicken and Rice Casserole Recipe
Dinner doesn't get any easier than this Amish chicken and rice casserole. It's a quick meal to put together that is kid-friendly, amazingly delicious comfort food!
Ingredients
- 1 c. raw rice
- 6 boneless, skinless chicken thighs (about 2 1/2 lb.)
- 1 can cream of mushroom soup
- 2 c. water (or chicken broth)
- 1 - 2 minced garlic cloves (optional)
- 1 packet Lipton onion soup mix
- 1/2 tsp. paprika (optional)
Instructions
- Preheat the oven to 350°.
- Spread the raw rice into a heavily buttered 9x13" baking dish.1 c. raw rice
- Lay the pieces of raw chicken on top of the rice.6 boneless, skinless chicken thighs (about 2 1/2 lb.)
- In a bowl, whisk together the cream soup, water, and minced garlic. And pour this mixture over top of the chicken.1 can cream of mushroom soup, 2 c. water (or chicken broth), 1 - 2 minced garlic cloves (optional)
- Sprinkle the packet of soup mix over the top. And then sprinkle with paprika.1 packet Lipton onion soup mix, 1/2 tsp. paprika (optional)
- Cover and bake at 350° for 1 hour and 15 minutes. Remove the cover and bake for an additional 5 - 10 minutes.
- Remove from the oven and let it rest for about 10 minutes. Fluff the rice with a fork and serve.
- Refrigerate and reheat any leftovers.
Notes
This recipe is easily adaptable. You can substitute the cream of mushroom soup with cream of chicken or celery. Use chicken breasts or bone-in chicken. Add veggies, etc. See the post above for more variations.
This dish can also be baked at 250 degrees for 2 hrs.
Leftover chicken needs to be well-cooled before placing into an airtight container.
*Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 336kcalCarbohydrates: 43gProtein: 26gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 1065mgPotassium: 596mgFiber: 2gSugar: 2gVitamin A: 235IUVitamin C: 1mgCalcium: 47mgIron: 2mg
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