ULTRA EASY CHICKEN & RICE CASSEROLE

If you’re like me, you are to often busy to spend time prepping dinner but don’t want to sacrifice a healthy meal for the family. If you have an forty-five to bake, you can make this easy baked chicken and rice casserole in 5 minutes with no prep! Does dinner need to be on the table 30 minutes from… well, now? No worries! I’ve got a couple ways to shorten the baking time! 

So before we get into it, I want to note the flexibility of this recipe. There are so many things you could add in or swap to make it fit your family’s taste. An easy one is using cream of chicken vs cream of mushroom. For my fellow Texans, the HEB brand cream of chicken is my favorite, but you can’t beat the good ol’ Campbells cream of mushroom.  In most recipes I prefer brown rice, but white works better for this recipe since it softens more quickly. If you only have brown rice, I recommend cooking it about half way before adding it to the dish so it is softened or leaving extra time to bake and adding additional water.

With that said, lets jump right in! 

INGREDIENTS

• 1 – 2lbs  (Raw chicken cut into 1 inch pieces)

• 3 Cups. Rice (Brown – Half cooked, White – Uncooked)

• 3 Cups Water (1.5 cups if rice is half cooked)

• 1 – 26 oz can Cream of Mushroom OR Cream of Chicken Soup

• 2 tbsp. Paprika

• To taste Salt

METHOD

1. Preheat oven to 400 degrees. 

2. If necessary based on time restrictions, pre half cook rice and brown chicken if desired. 

3. In a greased casserole dish, add all ingredients and sir until combined. 

4. Bake for 45 minutes, or 30 minutes if the rice is precooked.

5. Stir, cool, and enjoy! 

I would love to hear your feedback on this easy baked chicken and rice casserole and for you to follow along with all things family fun, lifestyle, and recipes. Check out the blog and don’t forget to follow us on Pinterest so you never miss a post!