Quick Chicken Casserole recipe

All Recipes Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

2 (10.5 ounce) cans condensed cream of mushroom soup
1 ½ cups uncooked white rice
2 cups milk
10 chicken legs
½ teaspoon ground black pepper
½ teaspoon ground paprika

Nutrition Info

529.9 calories
carbohydrate: 28.6 g
cholesterol: 143.8 mg
fat: 25.1 g
fiber: 0.4 g
protein: 44.1 g
saturatedFat: 7.1 g
servingSize: -
sodium: 538.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.

  3. Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

1 9x13-inch casserole

Recipe Note

So easy to come home and throw this quick chicken casserole in the oven. Super-fast prep time and kids love it! They ask me to make it all the time!

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