Chicken and Rice Casserole Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chicken and Rice Casserole

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"Quick 'n' easy chicken and rice casserole."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  3. Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2013

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.

 
Most Helpful Critical Review
Jul 19, 2013

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.

 

12 Ratings

Aug 19, 2013

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.

 
Dec 23, 2013

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.

 
Jul 20, 2013

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.

 
Jul 14, 2013

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.

 
Jul 23, 2013

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.

 
Jun 08, 2014

I've made this dish for many years but with a few key differences. I use 1 can of Campbell's Cream of Mushroom Soup, 1 can of Campbell's Cream of Mushroom S,., .oup WITH garlic, 2 packages (not boxes) of Lipton Onion Soup Mix and I replace the water with Chicken broth. I cook the rice as directed on the package but instead of water I use the chicken broth, both soups and 1 package of the soup mix. Once the rice is close to complete I place it in a casserole dish or baking pan and arrange the chicken on top of it. I don't like crunchy rice so this works better for me. I add the rest of the ingredients over the chicken and let it cook until the chicken AND rice are fully cooked. When I reheat the leftovers I put a little butter in it and it's wonderful!!!

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 1189 mg
  • 48%

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

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