Yield 5 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Time 50m Yield 6 servings Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Butter a large casserole dish. In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside. In a large bowl, whisk together milk and eggs. Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper. Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
This is a very simple yet delicious rice casserole. Place the ingredients in a pre-sprayed or greased casserole dish. If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking. Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
Time 1h40m Yield 8-10 servings. Number Of Ingredients 13 Steps:
In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
More about “easy oven rice casserole recipes”
Time 50m Yield 1 casserole, 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees (see baking instructions for alternate methods). Mix the 2 cans of soup, 1 can milk, and 1 cup of uncooked rice together. Add salt & pepper to taste. Pour above mixture into a 13x9x2 casserole dish. Cut the chicken into strips (about the width of a chicken tender/finger). Push the chicken strips down into the soup & rice mixture in the casserole dish so they are completely emerged. Sprinkle top with lemon pepper/salt/black pepper. Bake at 350 degrees 35-40 minutes or until chicken is finished. NOTE that cooking time will vary depending on how you choose to cut up the chicken. If using whole chicken breasts cook at 375 degrees for 45 minutes, or until finished. You may also choose to make this in a crock pot, if so, cook on low 7-8 hours. My family loves this recipe and it is SOOOO easy to make, plus I usually have all of these ingredients on hand which makes for a quick meal. I love the flavors of the rice so much that sometimes I will make it without the chicken as a quick and easy side dish!
