quick and easy one pan chicken and rice casserole
I love when a recipe is easy. But, who doesn’t?
I especially love when I recipe uses only one pan… Hooray for less dirty dishes!
This recipe is both of those things.
Oh, and it’s gluten free too. If you want it to be.
I am all about a good casserole. There is something so hearty and comforting about a delicious, creamy casserole for dinner. This recipe I found in my Pawpaw’s cook book he made me and it’s so easy that anyone, yes anyone, could make it.
In order to make this recipe gluten free, I skipped the Campbell’s Cream of Chicken soup and opted for the Pacific Foods Organic Cream of Mushroom soup as it is gluten free. I also used chicken breast tenders as opposed to full or half chicken breasts as the tenders cook faster. Chicken tenders also are easier for me to keep moist (hate that word!) whereas chicken breasts can dry out very easily.
Either bookmark this page or screenshot the recipe below so you can add it to your menu this coming week!
Chicken and Rice One-Dish Bake
- 1 can cream of mushroom soup
- 1 can milk
- 3/4 cup uncooked rice
- 4 boneless, skinless chicken breasts
- 1/2 cup butter sliced
- 1/4 tsp paprika
- 1/4 tsp pepper