Baked Chicken on Rice

Baked Chicken on Rice


"Easy to prepare, loved by all ages."


{{adjustedServings}} servings 326 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

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  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.
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Your rating



  1. 140 Ratings


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. m...

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 c...

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.