This is a great go to baked chicken recipe to cook when you have friends and family over to your house. The whole meal is all made in one pan, and you have plenty of time to visit with your guests while it’s in the oven.
Growing up in northern Wisconsin, we had plenty of time during the long winters to cook, bake, and try out new recipes. Sometimes, though, the classic home-cooked meals from mom’s recipe box were the ones we all craved over and over.
Creamy Rice and Baked Chicken
There’s nothing I like better than single-pan recipes that you can prep, pop in the oven, and let them cook while you’re able to do other things around the house. Sometimes I’ll time other household chores around the time it takes for recipes like this baked chicken with easy creamy rice to finish cooking.
Last time I made this baked chicken, me and my dog Honey headed over to the park for a nice long walk while the creamy rice and chicken baked at 350 degrees. Since we still had an hour left to wait when we got back from the park, we thought about vacuuming the floors and dusting the furniture but to be perfectly honest, we decided to curl up on the couch and watch a good show on TV while waiting patiently as the delicious smells of the one-pan meal filled the house.
And if you really want to prepare a great multi-course meal, we recommend serving this baked chicken with an appetizer of deviled eggs and some chocolate no-bake cookies for dessert.
Mom’s Baked Chicken (with Creamy Rice)
- 13 x 9 pan
- 1 cup Raw rice
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can milk
- 8 pcs chicken legs or thighss
- 1 pkg dry onion soup mix
- Place raw rice in bottom of greased pan.
- Add soups and milk.
- Stir the mixture together.
- Place chicken on top of the mixture.
- Cover with 1 envelope of dry onion soup mix.
- Cover lightly with foil.
- Bake at 350 degrees for 2 hours.