Easy and Delicious Chicken and Rice Casserole Recipe - Allrecipes.com
Easy and Delicious Chicken and Rice Casserole Recipe
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Easy Delicious Chicken and Rice Casserole
This chicken and rice casserole is simple and tasty. See more

Easy and Delicious Chicken and Rice Casserole

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"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!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2008

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.

 
Most Helpful Critical Review
Jan 24, 2011

Easy doesn't equal good.

 
Oct 09, 2006

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.

 
Feb 10, 2008

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.

 
Mar 20, 2007

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.

 
Jun 04, 2007

I sauteed celery, onions & garlic to add along with fresh broccoli before baking- that gave the veggie addition I wanted

 
Feb 26, 2007

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

 
Jan 24, 2008

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!

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 959 mg
  • 38%

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

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