The Best Chicken and Rice Casserole Recipe

3      Reviews by:    Bobbie Davis   Cuisine:   Southern Category:   Chicken and Fowl The Best Chicken and Rice Casserole Recipe makes an outstanding chicken and rice casserole using chicken breast, rice, canned cream of mushroom and cream of chicken soup with this tasty chicken recipe. 8842

INGREDIENTS

• 1 6 to 8-ounce bone-in, skin-on chicken breast
• 1 15.5-ounce can cream of mushroom soup
• 1 15.5-ounce can cream of chicken soup
• 3 cups water
• 1 cup uncooked rice

DIRECTIONS

• Place 3 cups of water in large saucepan and bring to boil. Add chicken breast to saucepan. Return to boil. Boil chicken for 14 minutes.
• While chicken is cooking, empty both cans of soup into a large mixing bowl. Measure 1 cup of rice and set aside.
• At 14 minutes, remove saucepan from heat and remove chicken breast to plate to cool - retaining the (now) chicken broth in the saucepan. Pour 2 1/2 cups of hot chicken broth into bowl with soup and mix well to dissolve soup. After soup has dissolved, slowly add rice - stirring constantly to prevent grains from sticking together. Preheat oven to 350°F.
• Remove skin from chicken breast and discard. Remove chicken breast meat from bone - discard bone. Cut chicken breast meat into 1-inch sized chunks. (The meat may not be totally done and may be pink inside - that is ideal as it will bake with the casserole.) Mix breast meat chunks into the soup/rice mixture and mix well. Pour mixture into a 9x13x2-inch casserole dish. Cover with aluminum foil or tight fitting lid. Place dish on center rack of oven and bake covered for 45 minutes. Remove dish from oven and remove foil. Return to oven and bake, uncovered, for 25 minutes. At the end of cooking, the casserole will have liquid on top - don't be concerned. Let casserole sit for 5 minutes or so and liquid will soak into casserole. Serve and enjoy!