Chicken and Rice Casserole I Recipe -
Chicken and Rice Casserole I Recipe

Chicken and Rice Casserole I

Recipe by  

"I have been making this casserole for 25 years. It is fast and easy and great for working moms and dads."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
  3. Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

This a really good & easy workday meal! The only change I made was to use Lipton Onion-Mushroom soup mix instead of the plain onion soup mix. I think the plain onion mix is just too strong. As for the reviewers who had problems with uncooked rice, your problem occured because you used non-fat milk. I don't know the chemistry behind it, but you need to use 2% or whole milk in a recipe like this where the rice cooks while baking. Try it again and I promise you'll like it!

Most Helpful Critical Review
Feb 20, 2006

This recipe needs to be stopped! It needs to be consigned to the archives of "Beginners Only". Don't bother unless you're a novice... in which case you MIGHT think it's good.

Oct 12, 2003

My husband and I loved this! Definitely use instant rice in this dish. It does taste heavy on the onion soup flavor, so if you don't like that flavor you should cut it back. I personally love it and used the entire packet. It was a great, throw it together fast, clean up while it's in the oven, and have great leftovers meal! Thanks, Mary Ann!

Dec 10, 2007

This was pretty good. I used two cups of brown minute rice and a half of the package of soup mix and it turned out perfectly. Putting the rice mixture on top of the chicken keeps the chicken really moist, tender and flavorful.

Dec 13, 2010

Well, I dont know about the snob who said this was only for beginners. I made this just like it is written (use half a pkg of onion soup mix) and it was excellent. I have been cooking for 40 years and it was a great easy casserole!

Aug 29, 2002

Definitly the best casserole dish I have tried for chicken. What a difference it makes to mix all the ingredients together. I cut the chicken into chunks or strips. Tastes really good the next day if there happens to be any leftover. Doesn't happen often with my family, everyone enjoys this dish! Hobbit

May 01, 2007

This recipe is delicious. It cooked perfectly. I used 6 chicken legs instead of the breasts. I've been looking for years for the casserole my grandma used to make when we visited and THIS IS IT! I made it without the can of mushrooms, only because my children think they are toxic waste, but it was still creamy and delicious, just like I remember!

Jul 27, 2008

I was looking for this kind of recipe, but most of the ones I saw, I didn't like the look of. This was the one I decided to go with. I did make some tweaks though. I used Cream of Chickena and Mushroom soup, and fresh mushrooms. I also threw in some spices (basil, oregano, parsley, salt and pepper). I cooked the sauce before putting it in the oven, and put the rice in the sauce to let it soften up a bit before baking. This turned out really good though, and I think I've found another regular recipe to add to the rota.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 1252 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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