Chicken and Rice Casserole

sharker 0

"Quick 'n' easy chicken and rice casserole."


1 h 10 m {{adjustedServings}} servings 382 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  3. Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.
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Your rating



  1. 14 Ratings


This recipe is missing a few key ingredients...I have been making this recipe for years, and my mom before me and her mom before her. With these changes, you will have five star recipe. Along ...

This is similar to the one I've made for years. I use 1 can cream of mushroom soup, 1 can cream of chicken soup. Mix and spread on bottom of dish. sprinkle rice (1 cup or a bit more) on top. Add...

DON'T DO IT!!! They left out key steps. I'm really upset, nothing about adding additional water or anything to help cook the rice. I was hoping for an easy fix it and forget it, but all I got...