Chicken cooks up quickly in this casserole with rice and mushroom soup--it's the perfect meal after a busy day at the office and the whole family will love it.
Preparation Time
5 mins
Cooking Time
45 mins
Total Time
50 mins
Calories
530 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
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).
Ingredients
2 cups milk
½ teaspoon ground black pepper
1 ½ cups uncooked white rice
10 chicken legs
2 (10.5 ounce) cans condensed cream of mushroom soup
