Baked Chicken on Rice

Baked Chicken on Rice

104
George Couch 0

"Easy to prepare, loved by all ages."

Ingredients {{adjustedServings}} servings 326 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1314 mg
  • 53%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
  2. Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.
  3. Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
Tips & Tricks
Baked Honey Mustard Chicken

See how to make the perfect weeknight chicken recipe.

Oven Baked Chicken Teriyaki

Simple, saucy chicken teriyaki that you bake in the oven.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 104

  1. 140 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LRPOULSON
10/26/2003

my wife makes a recipe simular to this, so I made this one, but modified it somewhat after reading some of the reviews. I only used one can of mushroom soup and one envolope of onion soup mix. mixed everything according to the recipe, and then added salt pepper and paprica to the top of all, covered and baked it for one hour. removed the tin foil, stired the rice, and beked it fifteen more minuets, and it was the best baked chicken/rice dish we have ever had.

IGLOOSGIRL
12/3/2003

We loved this recipe..I did make a couple of changes..I used skinless thighs, I only used 1 can of mushrooms and drained half of the can..I also used 1 can cream of mushroom and 1 can cream of celery..I used only half of 1 package of the onion soup mix and it was plenty..and I baked it 45 minutes covered 15 minutes uncovered..It was delicious and the rice was perfect.. thanks (Brampton,Canada)

MOLSON7
1/24/2003

This was very easy,but we did not like it. It was way too salty. You probably could do without the 2nd pouch of soup. I would not make this again.