Chicken and Rice Casserole I92 Reviews
“I have been making this casserole for 25 years. It is fast and easy and great for working moms and dads.” - by Mary Ann Benzon
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
- 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.
Amount Per Serving (6 total)
- 367 cal
- 8.6 g
- 37.4 g
Based on a 2,000 calorie diet
Reviews (92)Rate This Recipe
"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..." See more 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!"
"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 an..." See mored 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!"
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