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5 from 3 votes

Chicken and Rice Casserole - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 1 hour 40 minutes
Servings 4 to 6 servings

Ingredients

  • 4 chicken breasts or boneless chicken thighs
  • 1 ½ cups white rice uncooked
  • 1 10 oz can cream of chicken soup, plus 1 ½ cans water
  • 1 stick butter divided
  • 1 yellow onion finely chopped
  • 2 celery stalks chopped
  • to taste Mesquite Smoke Seasoning
  • ⅓ cup chopped green chilies

Instructions

  • Melt ½ stick of the butter over medium heat in a large cast iron skillet. Stir in the onion and celery. Continue cooking until the onions are tender, about 5 minutes, stirring occasionally. Season to taste with Mesquite Smoke Seasoning or salt and pepper. Stir in the green chilies just until warmed.
  • Meanwhile, whisk together the cream of chicken soup and the water in a saucepan. Add the remaining ½ stick of butter. Bring to a boil over medium-high heat, stirring occasionally, until the butter melts.
  • Remove any excess fat from chicken breasts. Season the chicken well with Mesquite Smoke Seasoning or salt and pepper to taste.
  • In a 9x13-inch casserole dish, or 12 inch Dutch oven, evenly pour the rice along the bottom of the pan. Place the chicken on top. Note: you can cut the chicken breasts in half for smaller pieces. Evenly spoon the onion mixture on top of the chicken. Evenly pour the soup on top.
  • Cover with a lid or tinfoil. Bake at 350 degrees for about 1 ½ hours, or until the internal temperature of the chicken is 165 degrees F. Serve warm.