Chicken & Rice Pot

This is the casserole that raised a generation. Six ingredients, one roasting pan, and about 15 minutes of hands-on work before the oven takes over for an hour and a half.

Uncooked rice goes into the bottom with cream of mushroom soup, water, and fresh parsley. Chicken pieces sit right on top, then a packet of onion soup mix gets sprinkled over everything like seasoning magic.

As it bakes covered, the rice absorbs all those savory mushroom and onion drippings from the chicken above. When you pull off the lid, you’ve got tender chicken on a bed of creamy, flavor-soaked rice.

Kitchen Tips

• Use long grain rice, not instant. Instant rice will turn to mush over a 90-minute bake. Long grain holds its texture and absorbs the liquid properly.
• Keep the lid on the entire time. The steam trapped inside is what cooks the rice. Peeking lets it escape and risks crunchy, undercooked grains.
• Let it rest for 5 minutes after pulling it from the oven. The rice finishes absorbing liquid and the whole dish sets up for easier serving.