Quick Chicken Casserole recipe
All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and RoastedIngredients
- 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 caloriescarbohydrate: 28.6 gcholesterol: 143.8 mgfat: 25.1 gfiber: 0.4 gprotein: 44.1 gsaturatedFat: 7.1 gservingSize: -sodium: 538.5 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Quick Chicken Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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.
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).