"This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!" — J. Saunders
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uncooked white rice
1 (10.75 ounce) can
condensed cream of chicken soup
1 7/8 cups
1 (1 ounce) package
dry onion soup mix
skinless, boneless chicken breast halves
I make this recipe all the time with some changes. First, I cut the chicken into bite sized pieces, then in a bowl I combine all the other ingredients and mix well. I pour the mixture over the chicken, cover with foil and bake as directed until the rice is done. It's a simple dish, but if you make it as directed I find that the rice doesn't get cooked and the ingredients don't blend well together. Made the way I do it, it's a flavorful and simple dinner.
Easy doesn't equal good.
The first time I made this, it tasted fantastic, however the rice on the bottom didn't cook, and the chicken was a little over done.
The next time I made it, I cut the chicken up into 8 pieces instead of 4, and I mixed in the liquid and rice. I also mixed in the soup mix. This time it was cooked perfectly! I've made this 3 times now, and this time I didn't have cream of chicken soup, so I substituted cream of broccoli and it was FANTASTIC. We had no leftovers, and that never happens.
For a very simple, basic dish, this was pretty good. It reminded me of something my grandmother would make. I made a few changes. I used cream of mushroom soup; I added a little more water; I did not use the onion soup mix (seemed that it would be incredibly salty with the onion mix in addition to the soup) and instead used a little dried herbs seasoning mix (basil, garlic, rosemary, thyme, etc) and fresh garlic for more flavor; I added fresh mushrooms; I mixed the water, rice, and soup mix rather than pouring the mixture over the rice; and I used two chicken breasts because that's all I had. I baked it for an hour, which was probably a little long. The rice tasted almost like a nice, creamy (easy) risotto. You could do a lot with this recipe, and I'll keep experimenting with it.
This is sooooooooo good!!!! Put in crock pot before work...came home to delicious-smelling house! I used yellow spanish rice and set on low for 6 hours. It came out great! Served with steamed asparagus.
I sauteed celery, onions & garlic to add along with fresh broccoli before baking- that gave the veggie addition I wanted
This dish was yummy. I changed a few things though I used chicken flavored rice mixed in cream of mushroom soup instead of cr. of chicken and used 1/2 a package of onion soup mix and used chicken broth instead of water . but you need to mix the rice in w/ the liquid also the soup and I poured it all over the chicken and added cheese the last 15min .Only bake it for 1hour
I made this last night. I changed a few things after I read the other comments and here is what I did. Instead of water I used a can of chicken broth, instead of cream of chicken soup I used a jar of chicken gravy and instead of onion soup I used vegetable soup. I seasoned the chicken with garlic salt, seasoned salt and paprika. It was so good......my 6 year old, my 2 year old and my husband loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy and Delicious Chicken and Rice Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 45
This chicken and rice casserole is simple and tasty.
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