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Soy Sauce Chicken and Rice


"I got this recipe from my Mom several years ago, however, I don't know where she got it. It's delicious and can be made ahead of time. Very tasty. Serve with a salad and rolls if desired, making a wonderful meal. The recipe can be doubled or tripled, depending on the size of the group you need to feed!"
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servings 434 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1817 mg
  • 73%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside.
  3. Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well.
  4. Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.

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Read all reviews 68
  1. 92 Ratings

Most helpful positive review

Very good basic recipe, but I made some changes after reading other reviews. Instead of preparing a casserole, I diced the chicken and then cooked it in a bit of oil. I then added all sauce in...

Most helpful critical review

I hate giving low reviews, but this was not that great to me. My tastebuds just thought something tasted off. Sorry.

Most helpful
Most positive
Least positive

Very good basic recipe, but I made some changes after reading other reviews. Instead of preparing a casserole, I diced the chicken and then cooked it in a bit of oil. I then added all sauce in...

My wife and I made a dinner together using this recipe. We both enjoyed the dinner and we will make it again. We made 3 modifications: 1. Decreased soy sauce in half to 1 tablespoon, because...

I baked this for the full hour and a half, and the chicken was super tender. I used half a cup of rice, and was happy with the consistency of the sauce - it made an excellent 'gravy' for the ch...

Wow!!! I was really impressed with this recipe. I did use fresh mushrooms instead of canned. I also made it a skillet dish rather than a casserole, cooking the rice seperately. This will definit...

The base of this was pretty good. I changed it around the ingredients I had! I used cream of mushroom instead of cream of celery. I didn't have any celery so I didn't put it in there, and I used...

I thought this was great! I cut the breasts into strips to cook faster. Also making it easier to eat and more of a casserole. I threw in a little poultry seasoning to the strips, onion powder an...

My family really liked this recipe. The chicken wasn't dry at all because I didn't cook it for 1 1/2 hrs. I just brought the internal temp up to 170. I used mushroom soup, a 7 oz. can of mushro...

This was wonderful and sooooo easy. It almost tasted like chow-mein. I will be makeing this again and again.

a delicious and easy dish! I prepared as suggested, with just a few spice-modifications. We like our dishes a little tangier, so I added an extra table spoon of soy sauce, a hal-teaspoon of salt...