Chicken and Rice Casserole I

Chicken and Rice Casserole I

106

"I have been making this casserole for 25 years. It is fast and easy and great for working moms and dads."

Ingredients

{{adjustedServings}} servings 367 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1252 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
  3. Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

106
  1. 129 Ratings

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This a really good & easy workday meal! The only change I made was to use Lipton Onion-Mushroom soup mix instead of the plain onion soup mix. I think the plain onion mix is just too strong. ...

My husband and I loved this! Definitely use instant rice in this dish. It does taste heavy on the onion soup flavor, so if you don't like that flavor you should cut it back. I personally love...

This was pretty good. I used two cups of brown minute rice and a half of the package of soup mix and it turned out perfectly. Putting the rice mixture on top of the chicken keeps the chicken rea...