Recipe by Mary Ann Benzon
"I have been making this casserole for 25 years. It is fast and easy and great for working moms and dads."
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
uncooked white rice
1 (1 ounce) package
dry onion soup mix
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (4.5 ounce) can
skinless, boneless chicken breast halves
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!
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.
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!
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Casserole I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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.
This chicken and rice casserole is simple and tasty.
See how to make the ultimate one-dish broccoli and rice casserole.