Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!
Ingredients
- 6 skinless , boneless chicken breast halves, cut into bite size pieces
- 2 cups milk
- 2 cups uncooked white rice
- 2 cans condensed cream of chicken soup , 10.75 ounce
- 1 teaspoon seasoned salt
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
-
3
Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Lemon Dump Cake
This lemon dump cake with cream cheese is the perfect balance of tart, creamy, and sweet. The texture is soft with just the right amount of crisp topping.
Tom Szaller's Great Pan or Bird Stuffing
This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird.
Air Fryer Cauliflower Bites
These crispy cauliflower bites, cooked in the air fryer, make a great appetizer or side dish. We like them dipped in remoulade sauce.