Recipe by R.E. Vincent
"Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!"
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1 (5 ounce) can
chicken chunks, drained
1 (10.75 ounce) can
condensed cream of chicken soup
I mix in a package of onion soup mix with the rice as well. Also use chicken breasts instead of canned.
Its simple. Irs easy. Its good. What else can you ask for? Oh, by the way, a little of this will definitely fill you up fast.
This is easy, tasty comfort food. Add frozen veggies of your choice, (broccoli, peas, carrots) to make it a little more interesting.
This was delicious. I used leftover boiled chicken (also made a casserole), brown rice, and added frozen mixed veggies. It makes a great well-balanced one-dish meal. My two-year old loves it!
OMG This was so good!! I tweeked it hardcore though. I boiled 2 bags of rice in chicken broth then added the rice and a smidgen of the broth in with the chicken and soup. I used 2 cans of the soup 1 can of chicken. Piled on some Onion seasoning. Added a dash of Paprika, Salt, and Pepper. and the teenest bit of cumin. Thanks!!!
Was looking for a way to use canned chicken I had left over, and this was quick and simple. I only used 1 cup of rice because that's all I had but I added 1 cup of broccoli, some onion powder, garlic salt, and pepper and it turned out great. Like other reviewers mentioned, this is a simple, semi-healthy meal that takes about 10 min to make and you can customize it to your tastes. A good recipe to keep on hand for nights when you just want to throw a few things in a pot.
I diced a cooked chickn breasts with a whole packet of italian seasoning and a lot of onion powder. I doubled everything else using 2 cans of chicken broth and 2 cups instant white rice and 2 cup instant brown rice and 2 cans soup, along with a a bag of mixed veggies...it was really pretty good...Quick an Easy......
I do this a little different. I saute' two boneless, skinless chicken breasts that I have cubed in a little olive oil, seasoned with garlic & onion powder and black pepper (no salt, there's plenty of that in the soup and stock). Instead of water to make the rice, I use Swanson's Chicken Stock (or broth) and I add a 4 0z can of chopped porta bella mushrooms. Still pretty easy, but adds a little more flavor and isn't as bland this way.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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