Chicken and Rice Casserole

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This easy and delicious, family-friendly casserole is the perfect solution for busy weekday dinner.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Keyword: Budget-Friendly, Kid-Friendly

Servings: servings

Calories: 323kcal

6.9 ounces Chicken Rice-A-Roni 1 box
2 tablespoons butter
1 cup tomato juice optional, V-8 juice
2 cups water
8 pieces chicken of choice we add a variety of pieces, split breasts, thighs, and legs
2 eggs beaten
1 1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
½ cup vegetable oil optional, canola oil

In a 9 x13-inch casserole pan add tomato juice, water, and Rice-A-Roni seasoning packet. Stir to combine and set aside.
In a small saucepan add butter and melt over low heat. Add rice to butter, increase heat to medium, and stir until rice is golden, being sure not to burn.
Add rice to the casserole mixture and stir.

Preheat the oven to 375 degrees.
Add flour, salt, and pepper to a ziplock bag.
Dip two chicken pieces at a time into the egg mixture and add to the ziplock bag.
Close the bag and shake to coat the chicken pieces. Place coated chicken on a large plate.
Add the oil to a large skillet, and turn to medium heat. Test the temperature of the oil by dropping in a pinch of flour. Once the oil sizzles add the chicken pieces. This may have to be done in batches of 4 pieces depending on the size of your skillet.
Fry the chicken until lightly golden on both sides. Remove and drain on a few paper towels. Note: Chicken is not completely cooked when added to the casserole pan, just browned.
Remove oil from the burner, allow to cool then discard.

Add chicken to the casserole with the rice mixture, cover with a lid or foil. If using foil seal the edges. Place in the preheated oven.
Cook for approximately 45-55 minutes or until liquid is mostly absorbed and the rice is tender.
Remove the casserole from the oven and allow it to cool slightly before serving.