Easy 1,2,3 Chicken Rice Casserole

chicken rice

Chicken Rice Casserole1-2-3- chicken baked 2

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 dishchicken rice

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.

 

chicken rice

Add the chicken. I usually cut the chicken breasts into several pieces. It helps the chicken bake better, and it helps with portion control.

1-2-3- chicken chicken

Add your seasonings. Because there is so much sodium in canned soups, I never add salt. I do, however, add pepper with the paprika.

chicken rice

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.

 

 

chicken rice

Easy 1,2,3 Chicken Rice Casserole

my windowsill
As simple as 1, 2, 3! You won't even need this recipe because it's so easy to remember. It's also easy to fix and simple to serve.
4.67 from 3 votes
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Main Dish
Cuisine American
Servings 8 servings

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

pinterest 1,2,3, chicken rice

 

 

 

 

Rice Vegetable Medley

vegetable rice

vegetable rice When time is short, this rice-vegetable medley is an easy fix for dinner. I’ve discovered that children who won’t eat the likes of carrots or peas end up liking this dish, especially if they like rice.

Carrots and peas add color to the white of rice. I suggest you use rice that only needs to cook for twenty minutes, or wait to add the vegetables until near the end of cooking for rice that needs more time.

Using chicken broth adds flavor as well. The carrots can be shredded, sliced thinly, or julienned for this recipe. If you prefer more vegetables than rice, then adust the recipe accordingly.

vegetable rice

I’ve used this recipe as a side dish for fish, but it works well with any entree. If you’re serving beef, use beef broth to cook your rice. If you have no broth, then water will do.

vegetable rice

 

vegetable rice

Rice Vegetable Medley

My Windowsill
Vegetables cooked in rice make for a colorful and nutrituous side dish. Cook the vegetables with the rice; save time and a kettle!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1 cup rice
  • 2 cups broth - chicken or beef
  • 1 Tablespoon salt
  • 2 Tablespoons butter
  • 1/2 - 1 cup peas
  • 1/2 cup shredded carrots julienned or sliced works well also, but increase the amount

Instructions
 

  • Put broth OR water into a kettle
  • Add salt, rice, peas, and carrots
  • Bring to a boil, then turn to low and simmer 15-20 minutes
  • Remove from heat
  • Flake with a fork and add buttter, stirring just until it is melted
  • Serve

vegetable rice