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“This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.”
1hr 40mins

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 14 cup butter, melted
  • 14 cup French dressing
  • 14 cup milk
  • 1 12 cups long-grain rice, uncooked
  • 6 chicken breasts, boneless, skinless, cut into long strips
  • 14 cup parmesan cheese, grated


  1. Mix all ingredients except Parmesan cheese together and pour into a 1-gallon bag freezer bag. Put Parmesan cheese into a 1-quart freezer bag and attach to the bag of chicken. Label and freeze.
  2. To prepare, thaw and pour into a 13x9-inch greased casserole dish.
  3. Cover with foil and bake in a 350-degree oven for 1 1/2 hours.
  4. Add Parmesan cheese during the last 10 minutes of cooking.
  5. Suggested sides/dessert: sauteed zucchini, fresh brownies.

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