Fayla's Fabulous Food Calendar

Easy Chicken & Rice Casserole


1 cup uncooked regular long-grain white rice

1 can (10 3/4 oz) condensed cream of celery soup

1 can (10 3/4 oz) condensed cream of chicken with herbs soup

1 1/2 cups water

5 bone-in chicken breast halves with skin

2 tablespoons butter or margarine, melted

1 teaspoon paprika



Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.

Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.

Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.