Neva’s Easy Italian Dressing Chicken & Rice Bake
📜 Collection: General Archive | ✍️ Attribution: Neva | 📂 Category: Entrees A simple and savory ‘no-peek’ casserole from Neva. A whole fryer chicken, salted and dipped in Italian dressing, is baked over raw rice with a rich sauce made from onion soup and cream of celery soup.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours | None | 4–6 Servings |
🔪 Key Equipment
- Casserole pan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Fryer Chicken | cut up |
| 1 pkg | Dry Onion Soup Mix | dry |
| 1 Can | Cream of Celery Soup | None |
| 2 Cans | Water | measured using the empty soup can |
| 1 ¼ cup | Raw Rice | None |
| As needed | Italian Salad Dressing | for dipping |
| As needed | Oil | for greasing pan |
| As needed | Accent Seasoning | for sprinkling |
| As needed | Salt | for chicken |
Instructions
Step 1: Prep and Assemble
- Preheat oven to 300°F. Lightly grease a casserole pan with oil.
- Line the bottom of the pan evenly with 1 ¼ cup raw rice.
- Season the fryer chicken pieces with salt, then dip them thoroughly in Italian salad dressing. Place the coated chicken pieces directly on top of the rice.
- In a mixing bowl, combine the 1 pkg dry onion soup mix, 1 can cream of celery soup, and 2 cans water.
- Pour this soup mixture evenly over the chicken and rice, then sprinkle with Accent seasoning to taste.
Step 2: Bake
- Cover the dish tightly with foil or a lid and bake at 300°F for 2 hours without peeking, until the chicken is tender and cooked through, the rice is soft, and the sauce is bubbly and fragrant.
💡 Make-Ahead & Storage: This casserole is best enjoyed fresh so the rice maintains its texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
