Quick Chicken Rice Casserole
This chicken and rice casserole is surprisingly good for being so quick and easy. Makes a great, 'busy-day' meal.
6 bone-in chicken breast halves
2 cups milk
2 cups uncooked long-grain rice
2 (10.75-ounce) cans condensed cream of chicken soup
1/2 teaspoon seasoned salt
Freshly ground black pepper to taste
- Preheat oven to 350°F (175°C).
- Place chicken breasts into a lightly greased 13x9x2-inch baking dish.
- In a medium bowl combine the milk, rice, soup, seasoned salt and pepper; mix well. Pour over chicken.
- Cover dish with aluminum foil and bake for approximately 60 minutes or until rice is done. Uncover and continue to bake until top is golden brown.
Makes 6 servings.
Tip: Boneless, skinless chicken breasts may be used, however they require less time to bake. Check for doneness after 30 to 35 minutes. Fork should pierce easily and juices run clear when done.