Rice and Chicken Casserole

Rice and Chicken Casserole

43
TERRY C 0

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

servings 646 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 737 mg
  • 29%

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. 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).

Reviews

43
  1. 52 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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.

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 c...

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 b...

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.

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

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,...

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 se...

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.

a strong onion flavour that will knock your socks off

I think I am going to try it with minced dried onions instead of the soup mix--since many people didn't care for strong taste...and it's so much cheaper and healthier than those salty packages. ...