Recipe by George Couch
"Easy to prepare, loved by all ages."
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skinless, boneless chicken breast halves
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 1/2 cups
1 1/2 cups
uncooked white rice
2 (4.5 ounce) cans
2 (1 ounce) packages
dry onion soup mix
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.
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.
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)
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken on Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 64
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