Easy Chicken and Rice with Mushrooms

Easy Chicken and Rice with Mushrooms

13
Jennifer Bishop Hamm 1

"This is a very simple dish to make and my husband just raves about it. It is tasty served with broccoli or a side salad."
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Ingredients

2 h 30 m servings 539 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1703 mg
  • 68%

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.

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Directions

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.
  3. Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.
  4. Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

I make this recipe also and have for years but in order to make it lower calories I use brown rice and low fat soups and cut out the dry onion soup mix and it is still great and easy to make.

Most helpful critical review

I didn't really think this was anything special, but it was nice and easy. I wasn't a big fan of the onion soup on top. That was the only really flavorful part of the dish, but overpowering wh...

I didn't really think this was anything special, but it was nice and easy. I wasn't a big fan of the onion soup on top. That was the only really flavorful part of the dish, but overpowering wh...

I make this recipe also and have for years but in order to make it lower calories I use brown rice and low fat soups and cut out the dry onion soup mix and it is still great and easy to make.

Tastes much better then it looks

It was easy, but I was afraid it wouldn't have a lot of flavor, so I made a few changes. I cooked the rice in chicken broth instead of water. I sauteed the mushrooms in olive oil with an onion a...

Great classic chicken and rice meal. Thanks for sharing.

This was similar to an old recipie my mother used to make. I did add some sour cream and topped with paprika. Otherwise I followed as listed and it tasted great.

Really Great Hearty recipe. If you are looking for something fancy, this is not it. If you are looking for a great homemade meal for the whole family, this is great! Exactly what I needed. H...

i love this recipe and use it often, i do not use milk as i find the cream soups enough dairy and i use a can of chicken broth instead of water. i also salt and tenderize the chicken because it ...

I give this 4 stars for the "Easy" part. I thought that it was just OK. I'm not a big fan of recipes with cream soups but when you're short on time and you have hungry mouths to feed on a work...