Creamy Chicken Rice Bake

Portions:6
Cooking Time:2 hours 15 minutes
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Equipment

  • 13 x 9 x 2 inch baking pan,
  • foil
  • oven

Ingredients

  • 1 ½ cups regular rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 ¾ cups milk
  • 1 cut-up fryer chicken
  • 1 package onion soup mix

Instructions

  • Preheat the oven to 325°F (165°C).
  • Grease the bottom of a 13 x 9 x 2 inch baking pan.
  • Spread the rice evenly to form a bottom layer in the pan.
  • In a medium saucepan, combine the cream of mushroom soup, cream of chicken soup, cream of celery soup, and milk.
  • Heat until well combined and warm.
  • Pour the soup mixture over the rice in the baking pan.
  • Arrange the cut-up chicken pieces on top of the rice and soup mixture.
  • Sprinkle the onion soup mix evenly over the chicken.
  • Cover the pan with foil and bake in the preheated oven for 2 hours.
  • Remove from the oven and let it sit for a few minutes before serving.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this Creamy Chicken Rice Bake with a medium-bodied white wine such as Chardonnay or a light Pinot Noir. The wine’s acidity will complement the creamy textures and rich flavors of the dish.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 45 g | Protein: 30 g | Fat: 15 g | Fiber: 2 g | Sugar: 3 g
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Course Chicken / Main Dish / Rice
Cuisine American