"Quick 'n' easy chicken and rice casserole." — sharker
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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.
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.
Took advice from other reviews. 1 can golden mushroom, 1 can cream of celery w/ 1 can water together. Pour and add rice. Seared chicken breasts first to brown outside and hold in moisture. Add on top of soup & rice mix. Add fresh garlic, onion, pepper, paprika, parsley and monetary chicken seasoning ( mrs dash works too) to the top of chicken. Cover w/ foil and bake. Add veggies of your choice during last 15 min.
I also agree that it is missing a few ingredients , the rice came out not cooked, chicken done too much and soup did not do the usual cooking and glazing over the rest of the dish, and tried it a second time adding a few things and still ended up rice to dry not tasting very good
* 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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