"Chicken and rice dish, made easy, that everyone will love." — Lori Crosbie
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (8 ounce) package
2 (10.75 ounce) cans
condensed cream of mushroom soup
Italian-style dressing mix
uncooked white rice
This is my favorite dish. I double the recipe plus I have added fresh mushrooms and green pepper with a little swiss cheese. I have made this about 10 times and everytime it is better. My best friend says this is her FAVORITE DISH. Try it, you will love it.
I halved this recipe and it still made more sauce than needed. However, I love saucy concoctions, so it was fine with me! I didn't have any cream of mushroom soup, so I used cream of chicken instead and it turned out fine. I also used Tastefully Simple Herb and Spinach Dip Mix instead of the Italian dressing mix because that's what I had. The chicken browned nicely in olive oil and the dip mix, and it could've been eaten on it's own without the sauce! I liked this, but next time I would add more seasoning to the sauce, like garlic or maybe even red pepper. I like everything a little spicy. Overall, it was good and I would make it again.
I love this dish, but I have some changes that I make to my own that I think makes it taste better (depending on your taste buds).
I don't use the wine or dressing mix in mine and instead of the mushroom soup, I use cream of chicken. I'm addicted to it!
I made a big oopsie and it still came out fabulous. Made this for a sick friend, as I shy away from cream soup recipes but I want to make this again for my dinner. Used GOLDEN CREAM OF MUSHROOM soup and halved the recipe for 1 person. Used 3 chicken breasts based on reviews that there is alot of sauce. Heated sauce ingredients on stove. Replaced half the wine with chicken broth and realized afterwards that I did not use 1/3 but 2/3 cup. I therefore decided to just cut the chicken breasts into pieces, browned them in the butter/dressing mixture,(Good Seasons Cheese Garlic), added the sauce and simmered on stovetop. In lieu of the rice, I used eggnoodles and omitted the second tbsp. of dressing from the noodles. This was ohhh sooo good! The wine I used was not a dry one but a bit sweet so added about 1/4 cup sour cream to offset any sweetness. Also added a tsp. of roasted chopped garlic to the sauce. Really wonderful and quick easy recipe.
This dish was amazing! I changed it some, I don't really like mushrooms, I'm a picky eater. I cut this recipe in half, 2 chicken breasts, 1 package of cream cheese, arbor mist raspberry twist wine to taste, 1 can of cream of chicken, italian dressing to taste, white rice, and some pam. I browned the chicken after spraying the pan with just the italian dressing. I then put it in an 8x8 pan already sprayed and covered with a mixture of 1 package of cream cheese, arbor mist raspberry twist wine to taste, 1 can of cream of chicken, italian dressing to taste, and about 1/2 a cup of sour cream, and added some onion powder, garlic powder, and some basil seasoning. I baked the chicken at 350 degrees, for 40 minutes. Then I made the rice like it said with the remaining dressing, and cooked as the rice package said and added some more italian dressing to the rice after. We used the extra sauce from the chicken over the rice, and served with some green beans, (as picture shows). Hope you love this recipe as much as my fiance and I do!
Yummy! I deglazed the pan with a little wine and then added the pan drippings to the soup/wine mixture. It added a little color and a lot of flavor. I also added fresh ground pepper, used one can of cream of chicken soup and one can of cream of mushroom soup. The Italian dressing mix did not add a lot of flavor to the rice but it was pretty. I also added some garlic herb dry dressing to the soup mixture. What a great company dish!
I loved this recipe! I changed it just a bit by using 1 can of cream of chicken soup and 3/4 cup of nice chardonay. The wine really cut the richness of the soup and the cream cheese. Needs a dash of color but it has excellent flavor.
This recipe was suprisingly good and easy. I was a little afraid it would taste to much like cream of mushroom soup but it all cooked together into a nice sauce. I used the roasted garlic cream of mushroom soup, and chicken broth. The cream cheese seemed a little chunky so next time I think I might melt it in the microwave to make it smooth. I would recommend this for the great taste and the little effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Bake and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 327
This chicken and rice casserole is simple and tasty.
This could be the fastest, easiest chicken Parmesan you’ll ever make.
See how to make a simple creamy chicken soup with wild rice.