Recipe updates coming soon.
Ingredients
- Chicken thighs
- Cream of Mushroom soup
- Cream of Celery soup
- Cream of Chicken soup
- Rice
- Butter
- Water
- Olive oil
- Salt
- Pepper
Note: Refer to the recipe card below for exact quantities.
Equipment
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- Casserole dish
- Cast iron skillet or fry pan
- Knife
- Cutting board
- Aluminum foil
Storage
Store in the refrigerator in an airtight container for 2-3 days.
This dish is not freezer friendly.
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📖 Recipe
Old Fashioned Southern Chicken and Rice Casserole
Save RecipeEquipment
- Aluminum foil
Ingredients
- 6-8 qty Chicken thighs
- 1 can Cream of Mushroom soup
- 1 can Cream of Celery soup
- 1 can Cream of Chicken soup
- 2 cups Parboiled rice
- 2 cups Water
- 1 stick Butter
- Olive oil
- ½ teaspoon Coarse salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper
- In a cast iron skillet on med-high heat, sear chicken in olive oil for 1-2 minutes on each side until the skin is brown and crispy. Remove and set aside.
- Pour rice into lightly greased 9x12 casserole dish. Add water and all three cans of soup, then stir to mix well.
- Dice up the butter and evenly distribute it on top of the casserole. Place the chicken on top (crispy side up).
- Cover the dish with aluminum foil and bake for 60-75 minutes, or until the chicken has reached a safe internal temperature.
- Let cool for 15 minutes. Serve with a side of your favorite vegetables.
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Food Safety
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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