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Baked Chicken on Rice

Read Reviews (104)

"Easy to prepare, loved by all ages." — George Couch

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Original recipe makes 8 servings Change Servings

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk

1 1/2 cups uncooked white rice
2 (4.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix

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Directions

Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.
Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.

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my wife makes a recipe simular to this, so I made this one, but modified it somewhat after reading some of the reviews. I only used one can of mushroom soup and one envolope of onion soup mix. mixed everything according to the recipe, and then added salt pepper and paprica to the top of all, covered and baked it for one hour. removed the tin foil, stired the rice, and beked it fifteen more minuets, and it was the best baked chicken/rice dish we have ever had.

—LRPOULSON

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Most Helpful Critical Review

Jan 24, 2003

This was very easy,but we did not like it. It was way too salty. You probably could do without the 2nd pouch of soup. I would not make this again.

—MOLSON7

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138 Ratings

Dec 03, 2003

We loved this recipe..I did make a couple of changes..I used skinless thighs, I only used 1 can of mushrooms and drained half of the can..I also used 1 can cream of mushroom and 1 can cream of celery..I used only half of 1 package of the onion soup mix and it was plenty..and I baked it 45 minutes covered 15 minutes uncovered..It was delicious and the rice was perfect.. thanks (Brampton,Canada)

—IGLOOSGIRL

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Dec 18, 2003

After reading previous reviews I made some changes before making this recipe. I used just one 4 oz can of drained mushrooms, 1 can of cream of mushroom soup, 1 can of cream of celery soup, only 2 cups of milk, and 1 envelope of onion soup mix (most poured in the mixture and just a bit sprinkled on top). The cream of celery added a nice twist to the dish. The baking time was pretty accurate. The chicken turned out very moist and the rice was good too--not too firm and yet not too mushy. My kids (ages 6 and 4) ate this dish and liked it, and my husband and I both had seconds. Will probably make this again as revised.

—MDMCQUEEN

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Jun 24, 2003

This recipe is absolutely horrible. It calls for too much onion soup mix and cream of mushroom. It tastes like you are eating a raw onion with soggy rice. Please do yourself a favor and move on to another recipe because you will truly be disappointed.

—DWIGHTDLITE

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Feb 15, 2006

I made some minor adjustments and this came out good. I used only 2 cups milk, DRAINED mushrooms, 1 can cream of broccoli and 1 can cream of mushroom-it was the PERFECT consistency. Rice was tender and perfect, not mushy or dry. I used split chicken breast with bone and cooked about 15 minutes longer. I did NOT use onion mix-instead I used one packet of dried garlic dip mix (bought at Big E!) sprinkled half in liquid mixture and the rest on top. It was really good!

—MichelleA

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Feb 01, 2005

I thought this recipe was great. I was looking for something simple and I got it! I did not add the mushrooms because I didn't have any on hand and I added extra onion soup mix just because I love the flavoring. It turned out wonderful...perfect! I did not cut down on milk or anything else. The consistency of the rice was perfect and the chicken was moist. This is definitely one of my favorites!

—TheGatewoods

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Nov 09, 2003

Contrary to other reviews, I thought this was pretty good. I did modify it a bit. I seasoned my chicken with garlic, salt & pepper; drained the mushrooms; only sprinkled about 1/4 of the onion soup on top; used skim milk; and only cooked for covered for 45 min. Rice was moist and chicken very tender.

—GDEEZY

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Nutrition

Calories
326 kcal
16%

Carbohydrates
43.7 g
14%

Cholesterol
40 mg
13%

Fat
7.2 g
11%

Fiber
1.7 g
7%

Protein
20.8 g
42%

Sodium
1314 mg
53%

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

Nutritional Information

Baked Chicken on Rice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 326
Calories from Fat: 64

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 2.3g 11 %
Cholesterol 40mg 13 %
Sodium 1314mg 53 %
** Potassium 384mg 11 %
Total Carbohydrates 43.7g 14 %
Dietary Fiber 1.7g 7 %
Protein 20.8g 42 %
Sugars 5.8g
Vitamin A 4 %
Vitamin C 3 %
Calcium 16 %
Iron 33 %
Thiamin 34 %
Niacin 103 %
** Vitamin B6 27 %
** Magnesium 16 %
Folate 53 %

* 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.