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Chicken and Rice Casserole I

Chicken and Rice Casserole I

Mary Ann Benzon

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

Ingredients {{adjustedServings}} servings

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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

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.
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Reviews

LOGANS MOM
179
2/9/2004

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. As for the reviewers who had problems with uncooked rice, your problem occured because you used non-fat milk. I don't know the chemistry behind it, but you need to use 2% or whole milk in a recipe like this where the rice cooks while baking. Try it again and I promise you'll like it!

LADYVOLFAN
90
10/12/2003

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 it and used the entire packet. It was a great, throw it together fast, clean up while it's in the oven, and have great leftovers meal! Thanks, Mary Ann!

Lisa
78
12/10/2007

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 really moist, tender and flavorful.