Creamy Chicken and Rice Bake

Portions:6
contains Lipton cup soup cream of chicken 1 hour 50 minutes
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Equipment

  • Greased 13 x 9-inch baking pan
  • aluminum foil

Ingredients

  • ¾ cup rice
  • 2 cans cream of chicken soup
  • 1 package Lipton cup soup cream of chicken
  • 2 cups water
  • Chicken pieces about 2 lbs

Instructions

  • Preheat the oven to 325°F (160°C).
  • Grease a 13 x 9-inch baking pan.
  • In a large mixing bowl, combine the rice, cream of chicken soup, Lipton cup soup cream of chicken, and water.
  • Mix well.
  • Pour the mixture into the greased baking pan and spread it out evenly.
  • Arrange the chicken pieces on top of the rice mixture.
  • Cover the baking pan with aluminum foil.
  • Bake in the preheated oven for 90 minutes.
  • After 90 minutes, remove the foil and continue baking for an additional 15 to 20 minutes, or until the chicken is browned and cooked through.
  • Optionally, this dish can be made the day before, refrigerated, and then baked before serving.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this creamy chicken and rice bake with a light-bodied Chardonnay or a crisp Pinot Grigio to complement its creamy texture and flavors.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 42 g | Protein: 25 g | Fat: 12 g | Fiber: 1 g | Sugar: 2 g
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Course Chicken / Main Dish