Number Of Ingredients 20 Steps:
In one bowl, combine the cream soup ingredients and in another bowl combine the onion soup ingredients. Spray a 9"×13" baking dish with cooking spray and place the uncooked rice across the bottom. Combine the water and chicken soup base (or use an equivalent amount of chicken stock) with 1/2 of the onion soup. Pour over over the rice. Place the chicken parts throughout the pan with the pieces not touching. If you use chicken with skin on it, place the skin side up. Sprinkle the remaining onion soup substitute over the chicken. Then pour the cream soup substitute on top of the chicken, evenly distributed among all of the pieces. Sprinkle all with paprika. Bake at 375 degrees for 45 minutes or until liquid is absorbed and chicken is done (poke a piece of chicken in the fattest part with a fork and press down…if the liquid comes out pink, keep cooking).
Time 1h35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper. COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done. UNCOVER. Sprinkle cheese over chicken and bake and additional 10min. GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.
Time 10m Yield 1 bowl, 1 serving(s) Number Of Ingredients 5 Steps:
Measure out soup and place in regular size glass bowl. Drain canned chicken and dump in bowl. Cook broccoli until fork tender in microwave or on stove top, drain and place on top of chicken. Measure out cheese and stir all ingredients together. Place in microwave, uncovered. Cook on High for 3 minutes. Stir. Cook another 2-3 minutes or until the casserole is hot all the way through. Enjoy!
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. Bake at 375 degrees F 45 minutes or until done.
More about “chicken rice bake without canned soup recipe 455”
Time 1h25m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray. Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl. Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn’t overflow. Sprinkle Cheddar cheese over top to cover. Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.
