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Chicken and Rice Casserole

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“My mother used to make this as I grew up. It is really good so don't knock it till you try it. It is really easy to throw together and tastes great, I know it goes against most types of cooking, but I grew up on it and I still eat it to this day. I will serve this to guests any day. For this I use only Cambells soup and Liptons onion soup mix, I do not use the store brands, it does make a difference.”
1hr 5mins
1 casserole

Ingredients Nutrition

  • 4 chicken thighs (or pieces of choice, remember it has to fit in a 9x9 pan)
  • 10 34 ounces cream of mushroom soup
  • 1 13 cups milk (or 1 soup can full)
  • 1 13 cups instant rice (or 1 soup can full)
  • 1 (1 ounce) package onion soup mix


  1. Preheat oven to 350°F.
  2. Lightly grease a 9 x 9 baking pan.
  3. In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
  4. Pour into baking pan.
  5. Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
  6. I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.
  7. Place chicken into pan with soup mixture, skin side up.
  8. This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
  9. This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
  10. This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
  11. I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!

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