Uploaded June 2026 | Updated September 2026, 1 week ago
Chicken and Rice Casserole -- Budget Recipe For Two
Chicken and Rice Casserole
3/4 cup long grain white rice
1 cans cream of chicken soup or cream of mushroom soup
1/2 cup water
1 cup milk
1 envelope Lipton onion soup mix
3/4 cup shredded cheddar cheese, divided
4 chicken legs
salt and freshly ground black pepper
Instructions
Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
Place the chicken legs into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour or until rice is tender and chicken is cooked through.
Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving
Chicken and Rice Casserole -- Budget Recipe For Two
Chicken and Rice Casserole
3/4 cup long grain white rice
1 cans cream of chicken soup or cream of mushroom soup
1/2 cup water
1 cup milk
1 envelope Lipton onion soup mix
3/4 cup shredded cheddar cheese, divided
4 chicken legs
salt and freshly ground black pepper
Instructions
Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
Place the chicken legs into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour or until rice is tender and chicken is cooked through.
Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving
