Bob's Chicken & Rice
Submitted by patburton
One-pan chicken and rice bake with broccoli, mushrooms, green pepper, and cream of celery soup. A dump-and-bake casserole with 10 minutes of prep for easy weeknight dinners.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSome nights you just need dinner to handle itself.
Layer boneless chicken in a baking dish, scatter rice and chopped veggies on top, pour a can of cream of celery soup over the whole thing, and seal it up with foil.
About an hour later you’ve got tender chicken, fluffy rice, and vegetables that actually taste like something, all from one pan.
Here’s the real move: grab your veggies pre-chopped from the salad bar at the grocery store. That cuts your prep down to practically nothing.
Pro Tips
- Cover the dish tightly with foil. The steam trapped inside is what cooks the rice, so loose foil means crunchy, underdone grains.
- Don’t peek during the first 45 minutes. Every time you lift the foil, you lose steam and heat.
- Swap the cream of celery for cream of mushroom or cream of chicken if that’s what you’ve got in the pantry.
Ingredients
Directions
This is a very quick and easy recipe.
When I want it really fast, I pick up all of the vegetables at the do-it-yourself salad counter in the super market.
Nothing needs to be exact.
Arrange the chicken in a 9X13 inch baking dish .
Sprinkle the seasonings over the chicken.
Then sprinkle the rice over the chicken. Mix the green pepper, onion, broccoli florets and mushroom and sprinkle the mix over the chicken. Finally pour the can of soup over the mix. Cover tightly with aluminum foil and bake at 375℉ (190℃) F for 1 hour and 10 minutes or until chicken is done. Enjoy.
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