Rice Chicken
A hearty casserole combining tender chicken, savory soups, and rice, baked to perfection with a flavorful paprika crust, ideal for comforting family dinners.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix the cream of chicken soup, cream of mushroom soup, and onion soup with water.
- Add uncooked large grain rice to the mixture and pour into a buttered large casserole dish.
- Place the chicken parts on top of the rice mixture.
- Sprinkle with paprika.
- Cover the dish tightly with foil.
- Bake for 1.5 hours.
- Uncover and bake for an additional 1 hour.
Tips & Substitutions
For a creamier dish, consider adding a bit of sour cream or cream cheese to the soup mixture. You can substitute brown rice for white rice, but remember to adjust the cooking time accordingly. If you prefer a lighter flavor, swap out the cream of mushroom soup for a can of cream of celery instead. This dish also pairs well with fresh herbs like parsley for added freshness.
Serving Suggestions
Serve this Rice Chicken with a side of steamed vegetables or a crisp salad for a balanced meal. It also pairs beautifully with garlic bread or biscuits to soak up the delicious sauce. For a heartier option, consider serving it alongside Kathie Lee'S Apricot Chicken for a delightful chicken-centric feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F covered with foil for about 20-30 minutes until warmed through. Alternatively, microwave individual portions on medium power until heated, being careful not to overcook the rice.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Chicken contains roughly 392 calories, with 10g protein, 63g carbohydrates, and 11g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 930mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of chicken for this recipe?
Yes, you can use various cuts like thighs, drumsticks, or even boneless chicken breasts. Just ensure that the cooking time remains consistent, as larger cuts may require a bit more time to cook thoroughly.
Is it possible to make this dish in advance?
Absolutely! You can prepare the entire dish up to the baking point, cover it tightly with foil, and refrigerate it for up to 24 hours. When you're ready to bake, allow it to come to room temperature before placing it in the oven.
What can I add for extra flavor?
Consider adding chopped garlic, diced bell peppers, or even a splash of soy sauce to the rice mixture for added depth. You might also sprinkle some grated cheese on top during the last 15 minutes of baking for a deliciously cheesy crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).