Recipe by Melissa Palmer
"This is an easy chicken and rice casserole that I have loved since I was a little girl!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
ground black pepper
1 (1 ounce) package
dry onion soup mix
1 (10.75 ounce) can
condensed cream of mushroom soup
uncooked white rice
This was really very good. First time I made this I followed the directions by spreading the rice on top of the chicken, however the rice on top did not cook all the way through. After it was finished baking,I also had to take the chicken out stir the ingredients together. The second time, I mixed all the ingredients together in a bowl including the rice, and poured the mixture over the chicken. If was wonderful!!
the best I can say is that the chicken was cooked. I read everyone else's reviews; I should have found another recipe. This recipe ought to be removed! Horrible.......
My family loves this. We double the soup & onion soup mix and add 1 1/2 cups rice & 3 cups water. This way it's not as mushy & doesnt seem salty. We also add mixed frozen veggies.
I wish everything was this easy.
Totally Yummy!!! Here is how I did it and the taste and texture was amazing:
Layered bottom to top, melted butter quarter cup, chicken, sliced mushrooms, 1 pack onion soup mix, 2 cups rice, soups and water mixed first on top. I did then add broccoli half way through cooking. This was so good for us picky eaters in my home!!!! Try it!
This was delish! Everyone gobbled it up. I saw a few reviewers had issues. This is what I did. -Melted 1/4 cup of butter at the botttom of the 9x13 pan. -Placed the chicken in and sprinkled some garlic powder and pepper on top. -Mixed the rice, onion mix, mushroom soup and 2 cups water (skipped the salt!!) in a bowl and poured over the chicken. -covered with tin foil and baked it.
Our family loves this recipe and it has become a staple for us at least twice a month now. The best thing is that we put in frozen chicken breasts and just add about 10 more minutes to the time. It saves a lot of time and we can throw it together at the end of a busy day.
This was not good. I used half the soup mix, more rice and less water and the rice was still mushy and overall the dish was way too oniony. (And I like onions) I won't make this again.
I've loved this casserole since I was little! I was so happy to find the recipe on this site, since I didn't have it! -Allison
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 724
** Calories from Fat: 302
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-simple, comforting winter casserole.
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
This cheesy chicken and rice casserole stars salsa, sour cream, and mushrooms.