"I got this recipe from my Mom several years ago, however, I don't know where she got it. It's delicious and can be made ahead of time. Very tasty. Serve with a salad and rolls if desired, making a wonderful meal. The recipe can be doubled or tripled, depending on the size of the group you need to feed!" — PALMYRA
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skinless, boneless chicken breasts
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of celery soup
uncooked white rice
1 (4.5 ounce) can
Very good basic recipe, but I made some changes after reading other reviews. Instead of preparing a casserole, I diced the chicken and then cooked it in a bit of oil. I then added all sauce ingredients, added a can of cream of mushroom soup and simmer the chicken mixture for about 30 minutes. I cooked the rice separately (1 cup) and served the sauce over the rice. Delicious with these modifications! I've always found that keep the rice separate from other ingredients makes for better leftovers. Thanks!
I hate giving low reviews, but this was not that great to me. My tastebuds just thought something tasted off. Sorry.
My wife and I made a dinner together using this recipe. We both enjoyed the dinner and we will make it again. We made 3 modifications: 1. Decreased soy sauce in half to 1 tablespoon, because my wife says soy sauce makes her retain water. We thought this meal had enough flavor with only half the soy sauce. 2. Increased the rice to 3/4 cups, based on GTIDEY's tip. It worked out just right for us like this. 3. Decreased bake time to just 1 hour. Since the chicken has already been browned in the skillet, I believe it would have been overcooked in the oven if baked for 1 1/2 hours. The meal was well-cooked with just 1 hour bake time.
I baked this for the full hour and a half, and the chicken was super tender. I used half a cup of rice, and was happy with the consistency of the sauce - it made an excellent 'gravy' for the chicken. In addition, I threw in some extra spices - pepper, paprika, and about a cup of shredded cheddar cheese. This was delicious, and would be very good with pork chops also.
Wow!!! I was really impressed with this recipe. I did use fresh mushrooms instead of canned. I also made it a skillet dish rather than a casserole, cooking the rice seperately. This will definitely be on my dinner table again soon.
The base of this was pretty good. I changed it around the ingredients I had! I used cream of mushroom instead of cream of celery. I didn't have any celery so I didn't put it in there, and I used cream of chicken and mushroom (again...it's what I had!) given all the mushroom soup I also didn't put in the can of mushrooms. I took other review's advice and upped the amount of rice to 1 cup. Glad I did, we didn't have much left over. The chicken also was a little dry and I reduced the cook time to 1 hour. We will definately make this again though.
I thought this was great! I cut the breasts into strips to cook faster. Also making it easier to eat and more of a casserole. I threw in a little poultry seasoning to the strips, onion powder and minced onion while browning the chicken. This way, baking only took about 30-40 minutes and remained very tender and juicey. Thanks!
My family really liked this recipe. The chicken wasn't dry at all because I didn't cook it for 1 1/2 hrs. I just brought the internal temp up to 170. I used mushroom soup, a 7 oz. can of mushrooms, (we like mushrooms) 1 cu of rice and 3 cu of water. I thought with only using 1/2 cu of rice to 2 cu of water it would be a littly soupy...I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Soy Sauce Chicken and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 434
** Calories from Fat: 161
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