Easy 1,2,3 Chicken Rice Casserole
Chicken Rice Casserole
This easy chicken rice dish is quite versatile. While it calls for three kinds of soup, you can mix and match whatever you like. If your family is into mushrooms, add golden mushroom soup for one of your canned soups. If you prefer to steer away from cream of celery, just use a different soup instead.
I’ve used chicken leg quarters, chicken thighs, and chicken breasts for this chicken rice dish. You can use boneless or bone-in. You pick. For me, it all depends on what I have on hand or what the grocery store had on sale that week. I have a friend who recently made this recipe and used pork chops instead of chicken. I haven’t been able to try that yet, but I plan to do next time I serve this dish. Her guests told me about the dish and had nothing but good things to say about the variation!
The how to of this dish
For this recipe, you’ll need a 1, a 2, and a 3! It’s easy to remember, because you need one cup rice, two cups water, and three cans of soup. Add a 300 for the oven temperature and a three for how many hours you bake it, and you’ll see why we call this the 1, 2, 3 recipe!Chicken, water, rice, soups, paprika and salt and pepper is all you need. You can mix your soups and water the evening before and then add the rice in the morning. Put the mixture in the bottom of your casserole dish.
Add the chicken. I usually cut the chicken breasts into several pieces. It helps the chicken bake better, and it helps with portion control.
Add your seasonings. Because there is so much sodium in canned soups, I never add salt. I do, however, add pepper with the paprika.
Cover the dish, then put it into the oven and bake for three hours. So simple and easy. And yes, tasty, too! This is a simple dish for a Sunday lunch, with or without company.
I usually serve this with a red jello salad and a green vegetable. Plenty of color and texture variety helps make this meal attractive.
Easy 1,2,3 Chicken Rice Casserole
Ingredients
- 1 cup rice
- 2 cups water
- 3 cans soup cream of mushroom, cream of chicken, cream of celery) OR choose your own
- Chicken pieces - enough to serve 8 or more people
- Salt and Pepper to taste
- Paprika
Instructions
- Mix rice, water, and soups together
- Place in casserole dish
- Place chicken pieces on top of the rice mixture
- Season with salt, pepper and paprika
- Cover casserole
- Bake at 300 for three hours
Thank You for posting this recipe. My mother always made this for our family in the 70’s…and beyond! Even Campbells does not publish this original recipe! I am making it tomorrow. 🙂
You’re welcome. I didn’t know it was originally a Campbell’s recipe; I got it from a friend who doesn’t remember where she got it. 🙂
do you use instant rice or regular rice
I use regular rice. I should have specified that. I would assume if a recipe does not say it is “instant rice”, then it’s regular . . .? 🙂
this was a blast from my childhood. it was like my grandmaw was in the kitchen with me,havent had this in a very longtime. thank you so much for that memory.
You’re welcome. How I love blasts from the past! 🙂
made this but added some frozen peas, shredded mexican blend cheese, italian seasoning at the beginning, baked 1 hr 1/2 covered then took cover off and added some grated parm and italian bread crumbs. and finished cooking. however i think the rice came out to mushy and almost non existant giving the amount of liquid that was there. it was still tasty and pretty good though. the rice reminded of a creamy rissotto. next time i might try added a 1/2 cup more rice to see what that does.
Interesting changes! I don’t know what to tell you about the rice being mushy because I’ve made this for 30 years and that has not happened for me. 😉
I was recently given this recipe. However my version doesn’t not call for water, and cook at 200° for 4 hours. Does that sound like it would work out? I don’t want to waste food.
It certainly does not hurt to try your recipe! Let me know how it turns out.