Worlds Easiest Dinner

Worlds Easiest Dinner — Nicko’s Chicken Casserole

Presenter / channel: Nicko’s Kitchen (Video references a website for the ingredient list.)

Ingredients

• 2 chicken breasts (skinless, boneless, cut in half)
• 1 can condensed Cream of Celery soup (used as the casserole base)
• 1 packet dried French onion soup mix
• 1 cup rice (any rice; long-grain recommended)
• ~1 cup diced onion (for the top)
• 2 can‑measures of water (use the condensed soup can to measure — fill it twice)
• Salt and pepper to season

Optional additions:

• Crumbled bacon
• Chopped celery
• Sprigs of rosemary or fresh thyme

Equipment & basic prep

• Ovenproof casserole dish
• Jug or mixing bowl (to combine soups and water)
• The condensed soup can (for measuring water)
• Knife and cutting board
• Oven (set to about 160°C as instructed)

Prep steps (as shown in the video):

• Wash the chicken, remove skin and bones, cut breasts in half.
• Dice the onion.
• Measure the rice and water.

Step-by-step method

1. Spread 1 cup of rice evenly across the base of the casserole dish, pushing it so it covers the bottom and sides.
2. Lay the prepared chicken pieces over the rice.
3. In a jug, combine:
   • 1 can condensed Cream of Celery soup
   • 1 packet dried French onion soup mix
   • 2 can‑measures of water (use the soup can to fill twice)
   • Season with salt and pepper and stir until combined.
4. Pour the soup/water mixture evenly over the chicken and rice.
5. Sprinkle the diced onion over the top.
6. Bake in a low/medium oven (about 160°C) for 2 hours — slow bake to make the chicken very tender and allow the rice to absorb the juices.
7. Remove from the oven and plate. The rice should have absorbed the sauce and the chicken will be fork‑tender.

Timings, temperature & technique cues

• Oven: about 160°C (described as “low/medium heat”)
• Baking time: 2 hours
• Technique cues: layer rice then chicken, pour sauce over top, slow bake to achieve very tender chicken and rice that soaks up the juices.

Note: Exact preheat instruction is not explicitly stated in the video; it directs the dish to go into a low/medium oven (≈160°C) for two hours.

Chef tips, suggestions & serving

• Very quick to assemble (about 10 minutes prep) and largely hands‑off while baking.
• Suggested finishers: add bacon, chopped celery (pairs with the celery soup), or fresh herbs (rosemary, thyme) for extra flavor.
• The 2 hours are passive time — pour a glass of wine or relax while it bakes.
• Plating: spoon onto a plate; described as juicy, tender and easy to eat with a fork.

Notes / cautions

• The presenter washes the chicken and removes skin and bone before assembling.
• Use one packet of the French onion mix even if the packet contains multiple small sachets.
• The condensed soup can is used as the measuring cup for the water (fill it twice).

Variations

• Add crumbled bacon.
• Add chopped celery to complement the celery soup.
• Add fresh herbs (rosemary, thyme) for aromatic variation.

Sources / references

• Presenter: Nicko’s Kitchen
• Video references a webpage/website where the ingredient list is also posted.