Search thousands of recipes reviewed by home cooks like you.

Soy Sauce Chicken and Rice

Soy Sauce Chicken and Rice

PALMYRA

PALMYRA

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1817 mg
  • 73%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside.
  3. Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well.
  4. Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

GolferGirl
69

GolferGirl

8/24/2007

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!

ETHURSTON
37

ETHURSTON

1/7/2004

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.

SEKAYE
31

SEKAYE

10/1/2003

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.

More reviews

Similar recipes

ADVERTISEMENT