Chicken and Rice Casserole

This recipe is my 4 year old’s all time favorite so far. After he ate seconds of this recipe, he told me I could make it again. This recipe was an easy one to make with my “helpers”. Even with their help, this dish really did only take me 10 minutes to put together. The boys loved stirring the rice and water/soup together in the pan while I took care of the chicken. Word of warning: This dish doesn’t reheat very well. The chicken tends to dry out when warmed up as leftovers.


1 (10 1/4 oz) can condensed cream of chicken or celery soup
1 1/3 c water
1 c. long-grain rice
1 t.  dried dill, divided
1/4 t. black pepper
1 (3-lb) package of chicken pieces (I used all chicken breast)
2 T. butter
1/2 c. crushed crackers
1 t. paprika


1. Preheat oven to 375 degrees F. Combine undiluted soup, water, rice, 3/4 t. dill and the black pepper in a 13 x 9-inch baking dish; mix well.

2. Remove skin from chicken pieces and discard skin.

3. Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.

4. Melt butter in small saucepan over low heat; remove from heat. Add crushed crakders, paprika and remaining 1/4 t. dill to butter in saucepan; stir until cracker mixture is well blended.

5. Sprinkle cracker mixture on top of the chicken pieces in casserole.

6. Bake, uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer. Season to taste with salt and black pepper. Serve imediately.


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