Chicken ‘n Rice Hot Dish
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic mid-century comfort food casserole featuring tender chicken baked over a savory onion and mushroom rice base. Topped with a generous layer of Parmesan cheese, this simple hot dish bakes up beautifully golden and bubbling.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 1 hr 30 mins | None | 6 servings |
🔪 Key Equipment
- Shallow baking pan
- Mixing bowl
- Measuring cups
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Minute Rice | |
| 1 package | Dry Onion Soup Mix | such as Lipton’s |
| 1 can | Mushroom Soup | condensed |
| 1 cup | Water | |
| Assorted | Chicken | pieces, lightly seasoned |
| To taste | Parmesan Cheese | grated, for generous topping |
Instructions
Preparation and Assembly
- Preheat your oven to 350°F.
- In a mixing bowl, combine the 1 cup minute rice, 1 package dry onion soup mix, 1 can mushroom soup, and 1 cup water until well blended.
- Pour the rice and soup mixture into a shallow baking pan.
- Place the lightly seasoned chicken pieces in a single layer on top of the rice mixture.
- Cover the top generously with Parmesan cheese.
Baking
- Cover the pan tightly with aluminum foil and bake at 350°F for 1 hour.
- Remove the foil and continue to bake uncovered for 1/2 hour (30 minutes) until the chicken is cooked through, tender, and the Parmesan cheese is beautifully browned and bubbling.
💡 Make-Ahead & Storage: The rice and soup base can be mixed and spread in the pan up to 4 hours ahead. Add the chicken and cheese just before baking, adding 5-10 minutes to the covered bake time if starting from a cold refrigerator.
Original Recipe Scan
