Recipe by sharker
"Quick 'n' easy chicken and rice casserole."
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skinless, boneless chicken breast halves
1 (1 ounce) package
French onion soup mix
1 (10.75 ounce) can
condensed cream of mushroom soup
This is similar to the one I've made for years. I use 1 can cream of mushroom soup, 1 can cream of chicken soup. Mix and spread on bottom of dish. sprinkle rice (1 cup or a bit more) on top. Add chicken pieces-one cut up chicken or your choice-top w/ 1 can french onion soup. Top w/ foil and bake 45 min. take off foil for last 15 min. Plenty of liquid to cook rice. Have not tried this one and am not criticizing it. Just see that lack of liquid could be an issue as others have mentioned.
This recipe is missing a few key ingredients...I have been making this recipe for years, and my mom before me and her mom before her. With these changes, you will have five star recipe. Along with the mushroom soup (I use Golden Mushroom), you also need 1 can of water and another can of some kind of cream soup (I use cream of celery). Mix the canned soups, water and rice together, pour into the bottom of a casserole dish, add chicken breasts on top (I use bone in breasts to keep them moist long enough for the rice to cook), sprinkle with the dry onion soup mix, cover and bake at 350 for an hour to an hour and 15 minutes. The end result is a "fix it and forget it" meal that my whole family (along with two picky kids) really enjoys.
DON'T DO IT!!! They left out key steps. I'm really upset, nothing about adding additional water or anything to help cook the rice. I was hoping for an easy fix it and forget it, but all I got was NOTHING for dinner and frustration. Thanks for nothing. I WILL NOT try this again.
This recipe IS missing key ingredients -- some kind of liquid. The rice does not cook evenly, and the soups on top are not mixed into a nice sauce. Like another reviewer, it was inedible as written, and now the family is hungry and frustrated. Follow the advice of some other reviewers and add liquid and mix it with both the soup mix and the can of soup. I don't know how much to liquid to add, so check out some of the other reviewers who have been making this correctly for years, and try it that way. DON'T try it as written.
My mom made this for over 40 years, it's one of my favorite dishes. I love the rice, so I double the ingredients for the rice. Use 2 cups white rice, 2 cans cream of mushroom soup, 2 cans French Onion soup. Place rice in dish prepared with spray, mix soup together in a bowl and mix into rice (this is what will cook the rice and prevent it from being dry)place chicken on top, season with salt, pepper, and paprika, cover, and bake at 350 degrees for 2 hours, uncovering the last half hour. Never fails.
The chicken was thawed and I had the other ingredients. It sounded like an easy meal and it was. It took over an hour in the oven and the rice was hard around the edges ov the chicken and the soup just sat on top and didn't melt around. There was something left out of this recipe and that was probably some kind of liquid. Had I added some broth, it might have been OK but not great. This was more suited to a crock pot.
Well I gave the recipe a go and after the 15 minute uncovered period the rice was still hard and dry. I've added a cup of milk now and put it back in for another 15 minutes. We'll see if that helps any.
So adding a cup of milk helped. I would suggest mixing the can of soup, onion soup mix and two cups of milk together and then pour all of that over the chicken and rice.
Well two things, I have made this or a variation of this recipe for years...However, I mix one can of cream of mushroom soup and one can of cream of celery soup along with adding milk...I pour the milk in the cans and mix out the left over soups than pour in with the soup mix yes rice in bottom and chicken layered on top but than pour the soup n milk mixture over the top cover with foil and bake...and yes it takes aprox an hour than uncover and cook for a few min more.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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