Busy Day Chicken& Rice
Submitted by Ross the Boss
This dump-and-bake chicken and rice casserole uses just 5 ingredients and one pan. Onion soup mix seasons everything while the rice absorbs all those savory juices as it bakes. Weeknight dinner, handled.
YIELD
1 panPREP
30 minCOOK
60 minREADY
90 minSome nights, you barely have the energy to open the fridge, let alone cook a full meal.
That’s where this busy day chicken and rice swoops in like a superhero in an apron.
You layer uncooked rice in a baking pan, nestle chicken pieces right on top, scatter onion soup mix over everything, pour in boiling water, and walk away.
The oven does the heavy lifting while the rice soaks up every drop of savory, oniony goodness.
An hour later, you’ve got tender chicken over fluffy, flavor-packed rice with almost zero effort.
Kitchen Tips
- Brown the chicken in a skillet first for deeper flavor and crispier skin
- Use chicken thighs instead of breasts for juicier, more forgiving results
- Swap margarine for butter if you want richer taste
- Add a can of cream of mushroom soup for an extra-creamy version
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease bottom of 13×9×2 inch pan.
Cover bottom evenly with rice.
Arrange chicken pieces on rice.
Dot with oleo.
Sprinkle dry onion soup over all.
Salt and pepper to taste.
Pour boiling water over all.
Bake 1 hour.
If browner chicken is desired brown before placing on rice.
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