Baked Chicken with Rice Casserole (Old Church Cookbook recipe!)
This Baked Chicken with Rice Casserole recipe came from an old church cookbook of my grandmother’s. It’s so simple & delicious – I think you’ll like it as much as we do! Just add a veggie & you have a whole meal!
Recently my Aunt Debbie gave me a whole stack of church cookbooks that belonged to my grandmother. I can not tell you how much I’ve enjoyed thumbing through them all, looking at the recipes. There are several that belonged to my grandma – and several more that belonged to people I remember from childhood. These books are probably one of my favorite possessions. So many great recipes inside that bring back all sorts of memories too. I just love how my MawMaw’s writing is all in them!
The other day, I was thumbing thru that red one you see in the picture looking for something easy (and new) to make for dinner that night.
I came across a Baked Chicken with Rice Casserole from Mrs. Maxine Langley that intrigued me because it called for a can of chicken gumbo soup. I don’t know why that intrigued me so much but it did. I didn’t even realize that Campbell’s made a chicken gumbo condensed soup – but they sure enough do. I found it right there with the cream of mushroom soup & all.
The recipe called for 2 whole small chickens, cut up – but the grocery store’s whole chickens were not on sale… and well, I go for what’s on sale. 😉 They had boneless skinless chicken thighs on sale for super cheap though, so I swapped out the whole chickens for equal poundage of the chicken thighs (which equals out to 4-6 pounds of chicken thighs).
This recipe is definitely a keeper! We all loved the flavors of both the chicken & the rice – all 3 of my kids gobbled it up. I just heated up some green beans & dinner was done. It was so easy to put together – but obviously the simpleness of a recipe doesn’t even matter if it doesn’t taste good. But this one – oh, this one is GOOD! The leftovers (if there are any) are really good too.
If you make it, I hope you share your results with me! Post it in the comments or better yet – upload a picture on Instagram and tag me in it!
Baked Chicken with Rice Casserole
- 2 cups uncooked white rice
- 1 pack onion soup mix
- 4-6 pounds of boneless skinless chicken thighs or use a equal weigh of other chicken cuts
- 1 can chicken gumbo soup undiluted
- 3 cups water
- pepper to taste
- Preheat your oven to 325 degrees.
- Spread rice evenly in the bottom of a well greased 13x9x2' baking pan or casserole dish. Sprinkle with 1/4 of the onion soup mix packet. Place chicken on rice, sprinkle with remaining onion soup mix & pepper. Combine the gumbo soup with 3 cups of water & pour evenly over the chicken & rice. Dot with a few butter slices. Cover with foil & bake for 2 hours.
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