This easy chicken rice dish is so versatile. While it calls for three kinds of soup, you can mix and match whatever you like. If your family is into mushrooms, add a golden mushroom soup for one of your canned soups. If you prefer to steer away from cream of celery, just use a different can instead.
I’ve used chicken leg quarters, chicken thighs, and chicken breasts for this 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!
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 it 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. So easy. So tasty.
I usually serve this with a red jello salad and a green vegetable. Plenty of color and texture variety helps make this meal attractive.
- 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
- 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