One-Pot Chicken and Rice Casserole
Equipment
- Casserole dish
- Tin Foil
Ingredients
- 1 ½ cups long-grain white rice uncooked
- 1 whole chicken cut into pieces or chicken pieces
- 1 packet dry onion soup mix
- 1 can 10.5 ounces cream of mushroom soup
- 1 can 10.5 ounces cream of celery soup
- Water to rinse out cans
Instructions
Preheat Oven:
- Preheat the oven to 325°F (165°C).
Prepare Rice Mixture:
- In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, and cream of celery soup.
- Rinse out both cans with a little water and add to the mixture.
- Stir until well combined.
Assemble Casserole:
- Spread the rice mixture evenly in the bottom of a large casserole dish.
- Arrange the chicken pieces on top of the rice mixture.
Season:
- Sprinkle the dry onion soup mix evenly over the chicken and rice mixture.
Seal and Bake:
- Completely seal the casserole dish with tin foil, ensuring no steam can escape during baking.
- Bake in the preheated oven for 1 hour.
- Do not peek or uncover until done.
Check for Doneness:
- After 1 hour, carefully remove the casserole from the oven.
- Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) and that the rice is fully cooked.
Serve:
- Once done, remove the tin foil and serve the chicken and rice casserole hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting chicken and rice casserole with a light-bodied white wine such as Pinot Grigio or a medium-bodied red wine such as Merlot. These wines will complement the flavors of the dish and enhance the overall dining experience.Nutritional Information
Calories: 550 kcal | Carbohydrates: 70 g | Protein: 25 g | Fat: 20 g | Fiber: 2 g | Sugar: 3 g
