Some days you want a super fancy dinner, and some days you just want the food to march into the oven by itself. I'm having one of the latter type of days. I remembered this casserole from way back in high school. I had a date at my boyfriend's house, and his mom made us this super simple, but super comforting chicken and rice casserole. It was awesome. Even more awesome is that this version doesn't use instant rice. Because come on, guys, that stuff is nasty. Use real food. Even when you're tired.
Chicken Rice Casserole
From Spend with Pennies blog
4 boneless skinless chicken breasts
1 teaspoon paprika
Sea salt and freshly ground black pepper
1 cup long grain white rice, uncooked
1 envelope Lipton onion soup mix
1 (10½-ounce) can cream of mushroom soup
1½ cups water
Preheat oven to 325°F.
Preheat oven to 325°F.
Spray a 9x13-inch baking dish with cooking spray. Add chicken breasts, sprinkle with paprika, and season with salt and pepper. Sprinkle uncooked rice over chicken, then sprinkle with onion soup mix. Combine mushroom soup and water and pour over chicken. Cover with foil and bake 1 hour and 15 minutes, or until rice is tender.
Makes 4 servings
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