Recipe by J. Saunders
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This chicken and rice casserole is simple and tasty.
See how to make a super-simple, comforting winter casserole.
A comforting combination of chicken, veggies, and creamy sauce.