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Chicken and Rice Casserole I

Read Reviews (92)

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

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Original recipe makes 6 servings Change Servings

1 cup 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 sliced mushrooms
1 cup milk
6 skinless, boneless chicken breast halves

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
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.

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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!

—LOGANS MOM

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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.

—sly50

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114 Ratings

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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!

—LADYVOLFAN

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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.

—Lisa

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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

—HOBBIT55

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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!

—Trina B.

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Nov 23, 2006

Easy as pie, and a big hit, especially for cold nights, it is a great recipe to make little changes and have a whole new dish, llike using broccoli soup instead of mushroom, or adding a variety of frozen veggies instead of just the mushrooms, it is a great recipe to put together what you have in your cabinets and come out the hit of the house ;)

—New Wife

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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!

—Hapygrl

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Nutrition

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.

Nutritional Information

Chicken and Rice Casserole I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 367
Calories from Fat: 77

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 2.4g 12 %
Cholesterol 72mg 24 %
Sodium 1252mg 50 %
** Potassium 487mg 14 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 1.2g 5 %
Protein 33.1g 66 %
Sugars 4.1g
Vitamin A 3 %
Vitamin C 3 %
Calcium 12 %
Iron 36 %
Thiamin 33 %
Niacin 168 %
** Vitamin B6 45 %
** Magnesium 19 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.