So easy to come home and throw this quick chicken casserole in the oven. Super-fast prep time and kids love it! They ask me to make it all the time!

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Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
10
Yield:
1 9x13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.

  • Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

For a low-fat version, use water instead of milk.

Nutrition Facts

530 calories; protein 44.1g; carbohydrates 28.6g; fat 25.1g; cholesterol 143.8mg; sodium 538.5mg. Full Nutrition
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