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Busy Day Chicken Rice Casserole

Busy Day Chicken Rice Casserole

  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Carol

Carol

This is my family's favorite one dish meal - mine too, since it is so easy to put together! I use skinless, boneless chicken breasts but mixed chicken pieces can be used, too. I also use the low fat, low sodium canned soups and the taste is still great!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
  3. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MamaDigger
175

MamaDigger

9/24/2006

Whenever my family want something warm and comforting, I make this dish. I use chicken thighs, personal preference, I chop onions and garlic and fry those up then use the oil and drippings from the onions/garlic to brown the chicken before placing it in the baking dish with the rice mixture...I use garlic/onion powder...seasoning salt...cracked black pepper...this recipe can be as bland...or as seasoned as you like it......

MELS MARTINEZ
163

MELS MARTINEZ

3/19/2005

I remember my mom making a very similar recipe when I was a kid, and it was one of my favorite dishes. I was finally able to find the recipe again here! I do increase the rice by about half a cup and add about a cup of milk with everything else (so there are two cups of liquid). Since you usually use twice as much water as rice, I think the extra milk helps. Also, it is very important to cover this dish with foil while it cooks and to stir it about every 20-30 minutes or so. Stirring it will help the rice cook more evenly so you don't end up with crunchy rice, and I believe covering it helps keep the moisture in so that the liquid you want your rice to absorb doesn't end up as steam. If you follow those two rules, I think you'll have success with this recipe. It's a good no-fuss meal! Oh, and I also mix the onion soup in with the rice mixture - I think it would be too strong just sprinkled on top, but mixed in it gives a good flavor.

MOBED
99

MOBED

10/25/2003

This is an amazing recipe! I've made it at least 10 times in the past 6 months and I never tire of it. It's one of my husbands favorites! I've used all different types of meat (chicken drumsticks, chicken breast, even pork chops!). I also add in some sort of frozen vegetable -- usually defrosted spinach or broccoli.

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