Busy Mom Chicken Rice Casserole Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together.
• Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all.
• Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat oven to 325F.
• Grease a 9x13-inch baking dish.
• Sprinkle rice over bottom of dish, spreading evenly.
• Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
• Pour soup mixture over rice, and stir until rice is completely coated.
• Lay pieces of chicken over rice, skin sides up.
• Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.

Steps:

• Preheat oven to 350 degrees.
• Grease baking dish.
• Mix everything together EXCEPT chicken.
• Mix well and put into casserole dish.
• Put chicken on top of rice mixture.
• Cover and bake 1 hour.
• Uncover and bake 30 minutes.

Steps:

• Preheat oven to 350°F.
• Lightly grease a 2-quart casserole.
• Combine all ingredients and stir well.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean.

Steps:

• OVEN METHOD:.
• Preheat oven to 350 degrees.
• In a 10x15 casserole dish, melt butter.
• Combine soups with water.
• Stir in uncooked rice with soups, along with bouillon, salt and pepper.
• Pour soup and rice mixture into casserole dish on top of melted butter. Then layer chicken breasts over this.
• *I save some soup back to pour over chicken in order to keep it moist on top.
• Cover & bake at 350 degrees for approximately l 1/2 hours, then uncover and bake approximately 10 minutes more, or till all liquid is dissolved.
• CROCK POT METHOD:.
• Grease crock pot with cooking spray.
• Layer soup & water combination, rice, and melted butter. Save a little soup mixture back to place over chicken breasts.
• Place chicken breasts on top of this.
• Cook on low 6 to 8 hours.
• ***This is great for covered dish (potluck) dinners, to take to a bed-ridden friend, etc. It can go many places and is quick and easy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).