Recipe: Chicken and Rice

An easy chicken and rice casserole recipe for a hearty meal on a cold night

Here in Nashville, we’re on our fourth straight day of below freezing weather. Yes, that’s to be expected for many parts of the world, but while we might have brief spurts of incredibly cold weather, winters are usually pretty mild around here. 

And when it gets cold, I find myself craving warm, fulfilling (and easy) meals, like hearty soups and delicious casseroles. If you’re like me, you’ll definitely enjoy this easy recipe for chicken and rice that you can pop in the oven and return to hibernation while it bakes! 

Ingredients

• 3 boneless, skinless chicken breasts, cut into pieces

• 2 cups milk

• 2 cups uncooked rice

• 2 cans cream of chicken soup

• 1 tsp salt

• Various spices to taste (black pepper, seasoned salt, thyme, etc.) 

Directions

1. Preheat oven to 350 degrees. 

2. In a medium bowl, combine milk, rice, soup and salt. Mix well. 

3. Pour into a lightly greased 9x13 pan. Add chicken pieces. 

4. Cover dish with foil and bake in preheated oven for 90 minutes or so, until the rice is done. Stir every 30 minutes or so. 

5. After 90 minutes, uncover and bake for another 15 minutes to allow rice to brown. 

6. Pair with green salad or green beans and bread. Enjoy!