Baked Chicken on Rice104 Reviews
“Easy to prepare, loved by all ages.” - by George Couch
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.
- 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.
- 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.
Amount Per Serving (8 total)
- 326 cal
- 7.2 g
- 43.7 g
Based on a 2,000 calorie diet
Reviews (104)Rate This Recipe
"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 e..." See moreverything 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."
"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...." See more.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)"
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