Simple Chicken and Rice Bake Infused With Italian Dressing

We're always on the lookout for simple, tasty chicken recipes. This Italian chicken and rice bake takes a little longer in the oven, but it's mostly hands-off. Made with Italian dressing mix and cream of chicken condensed soup, it's effortless to whip up after a workday. Set it cooking when you arrive home, and it'll be ready before you realize, giving you time for other tasks while it bakes.

While this recipe calls for legs and thighs, wings and chicken breasts work just as well. Want a party twist? Combine wings and drumsticks for a delightful appetizer. To turn it into a complete dinner, pair it with a tossed salad and steamed green beans.

Ingredients

• 2 tablespoons unsalted butter

• 1 cup long-grain rice

• One can (10 3/4 ounces) of condensed cream of chicken soup or cream of mushroom soup
  

• 1 envelope Good Seasons Italian dressing mix

• 1 1/2 cups low-sodium chicken broth

• 2.5 pounds of chicken thighs, whole legs, or bone-in chicken breasts

• Salt, to taste

• Freshly ground black pepper, to taste

Steps to Make It

1. 01. Assemble the necessary ingredients.
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1. 02. Grease a 9 x 3 x 2-inch baking pan or a 2 1/2- to 3-quart casserole dish. Preheat the oven to 350°F.
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4. 03. Rinse and drain the rice, then spread it evenly in the prepared baking dish.
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7. 04. Combine the soup, Italian dressing mix, and broth. Pour this mixture over the rice, ensuring it's evenly distributed.
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10. 05. Arrange the chicken pieces (skin-side up) on top of the rice and season with salt and pepper.
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12. 06. Cover the baking dish tightly with foil and bake for 1 hour.
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14. 07. Remove the foil and continue baking for an additional 20 minutes or until most of the liquid is absorbed, and the rice reaches desired tenderness. Ensure the chicken reaches an internal temperature of at least 165°F.
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16. 08. Optionally, place the casserole under the broiler for a brief period to brown the chicken.

Variation

• This recipe works equally well with long-grain brown rice or any other type of condensed cream soup, whether it's mushroom, celery, or onion.

Glass Bakeware Warning

• Avoid using glass bakeware for broiling or when directed to add liquid to a hot pan in a recipe. Glass has the potential to shatter, even if it's labeled oven-safe or heat-resistant, particularly tempered glass items.

Storing and Freezing Chicken and Rice Casserole

• This casserole stays fresh in the refrigerator for three to four days when stored in an airtight container. Reheat it thoroughly in the microwave, on the stove, or in the oven.
• For leftovers, freeze them in an airtight container or a sealed freezer bag for up to six months. When reheating from frozen, place it in a covered dish at 350°F for 20 to 30 minutes until fully heated.