Chicken and Rice Casserole

sharker 1

"Quick 'n' easy chicken and rice casserole."
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Ingredients

1 h 10 m servings 382 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  3. Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

This is similar to the one I've made for years. I use 1 can cream of mushroom soup, 1 can cream of chicken soup. Mix and spread on bottom of dish. sprinkle rice (1 cup or a bit more) on top. Add...

Most helpful critical review

This recipe is missing a few key ingredients...I have been making this recipe for years, and my mom before me and her mom before her. With these changes, you will have five star recipe. Along ...

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This recipe is missing a few key ingredients...I have been making this recipe for years, and my mom before me and her mom before her. With these changes, you will have five star recipe. Along ...

This is similar to the one I've made for years. I use 1 can cream of mushroom soup, 1 can cream of chicken soup. Mix and spread on bottom of dish. sprinkle rice (1 cup or a bit more) on top. Add...

DON'T DO IT!!! They left out key steps. I'm really upset, nothing about adding additional water or anything to help cook the rice. I was hoping for an easy fix it and forget it, but all I got...

My mom made this for over 40 years, it's one of my favorite dishes. I love the rice, so I double the ingredients for the rice. Use 2 cups white rice, 2 cans cream of mushroom soup, 2 cans Frenc...

This recipe IS missing key ingredients -- some kind of liquid. The rice does not cook evenly, and the soups on top are not mixed into a nice sauce. Like another reviewer, it was inedible as writ...

The chicken was thawed and I had the other ingredients. It sounded like an easy meal and it was. It took over an hour in the oven and the rice was hard around the edges ov the chicken and the so...

Well I gave the recipe a go and after the 15 minute uncovered period the rice was still hard and dry. I've added a cup of milk now and put it back in for another 15 minutes. We'll see if that he...

I've made this dish for many years but with a few key differences. I use 1 can of Campbell's Cream of Mushroom Soup, 1 can of Campbell's Cream of Mushroom S,., .oup WITH garlic, 2 packages (not ...

After 45 minutes the rice had no moisture. Chicken was still raw.

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