Baked Chicken and Rice
Baked Chicken and Rice is the easiest one-pan meal. Creamy, southern comfort casserole!
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can Cream of Celery Soup
- 1 can Water soup can
- 1 cup Rice
- 2 stalks Celery diced
- 2 - 4 Boneless Chicken Breast or Tenders
Preheat oven to 300 degrees.
Mix all three soups with one soup can of water in a 9x13 pan.
Add the rice and mix well.
Place chicken on top of rice mixture.
Place 1 - 2 pats of butter on each piece of chicken.
Bake for 2 hours, uncovered.
Calories: 364kcal | Carbohydrates: 37g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 204mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg