Rice and Chicken Casserole Recipe - Allrecipes.com
Rice and Chicken Casserole Recipe

Rice and Chicken Casserole

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"Easy chicken casserole to make ahead of time and cook slowly while you are busy in the afternoon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2006

This is a favourite comfort food for my family, but differs from the above recipe. Milk burns easily, so I suggest using a can of water instead & adding another can of cr of mushroom (or other cream soup). Also, place the ingredients in a casserole dish and bake at 350 for 1 hr with the lid on, and 1/2 hr with the lid off. Make other variations to suit your tastes. Adding fresh dill, garlic, fresh mushrooms and/or cheese can make all the difference in the world.

Most Helpful Critical Review
Mar 10, 2006

I followed this recipe step by step and it definetly does not take 3 hrs. I re did it and in less than 1 hr. the rice was burnt.

Nov 12, 2007

My mom has made this for years and it is one of my favorite dishes. One thing to remember though, rice does absorb liquid so you may want to add milk if you notice it drying out. Since I have been making it, I pre-cook my rice then add all the other ingredients and bake it for 25 to 30 minutes just to heat everything up.

Mar 05, 2009

1 1/2 cans of milk means using the empty soup can to measure milk with.

Jul 09, 2008

Made it without onion, and t was AMAZING!I made this recipe with the onion, and it was to strong. Then I made it again for all-time sake without the onion and it was TERRIFIC!!!! it was amazing, whoever put this recipe in, deffinatly needs to lose the onion!!

Feb 02, 2007

Well, I'll never do that again. After all that waiting, stirring, adding liquid, adding spices, taste testing, and baking. It just wasn't worth the trouble. My boyfried felt bloated after one serving, but still gave it 3 stars. (He wasn't the one who had to cook it.) It tasted like baked gruel with freeze dried chicken when all was said and done. (Sorry, Kris.) Such things should only be consumed in prisons. Can't wait to scour that pan for 90 minutes. Urbanites, turn back!

Feb 16, 2006

This recipe is SO OLD. It's the first one I made about 35 yrs ago for an old, old boyfriend. I would only recommend it for the novice cook, otherwise it's very bland and boring.

Jan 05, 2004

a strong onion flavour that will knock your socks off


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  • Calories
  • 646 kcal
  • 32%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 37.8 g
  • 58%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 46.5 g
  • 93%
  • Sodium
  • 737 mg
  • 29%

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

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