5-Ingredient Chicken & Rice

"I think this chicken and rice recipe is a favorite to my family because of the onion soup mix that is sprinkled on top. It gives the dinner a little 'zing'. Much different than the other chicken and rice dinners I've made. Even better because it's so simple to make."
 
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Ready In:
2hrs 10mins
Ingredients:
5
Yields:
1 casserole dinner
Serves:
4-6
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ingredients

  • 1 can cream of chicken soup
  • 1 can water
  • 1 cup of uncooked instant rice
  • 10 pieces chicken (or less)
  • 1 envelope onion soup mix
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directions

  • Preheat oven to 350.
  • Mix soup, water add rice in a large baking pan.
  • Arrange chicken over rice and soup mixture.
  • Sprinkle with onion soup mix.
  • Cover tightly with foil and bake for 2 hours.

Questions & Replies

  1. What size pan do you cook this in
     
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Reviews

  1. My husband said that he "love love loved the rice!" And I'll have to admit, the rice was pretty good, although I thought it was a bit lacking in flavor... I will be making this again, since the husband loved it so, but I might experiment a bit in adding a touch more flavor... Thanks for the recipe!
     
  2. Couldn't have been easier, I had all of the ingredients on hand. The chicken was so moist and tasted great. I doubled it and used 1 can of cream of chicken and 1 can of cream of mushroom because that's what I had. I also used chicken broth instead of water. I used chiken breasts and it cooked for about a hour and a 1/2. Thanks for a great recipe!
     
  3. The rice was really great! I thin the chicken needed a bit more flavor...next time I'd pan fry it w/some chicken seasoning before adding to casserole. We used 2 boneless skinless breasts cut into bite size pieces and cooked it for 45 minutes...turned out tender and juicy!
     
  4. Wow. This was so simple to make and was even tastier than I thought it would be. I mixed half the packet of soup mix in with the rice and sprinkled the other half over the chicken. I also used brown Minute rice and a can of cheddar cheese soup because that's all we had. I used three pieces of chicken and left in the oven for only 45 minutes. The chicken was moist, juicy, and done just right. My hubs isn't a fan of onion soup mix, but he loved this! Even my 15 month old couldn't get enough of the delicious rice!! Thanks for another "keeper" recipe!!
     
  5. This was SO delicious! Two little things I did differently: I sprinkled a little of the onion soup mix over the rice before putting my chicken over it and I also took off the foil the last 30 mins to brown the chicken.
     
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Tweaks

  1. Couldn't have been easier, I had all of the ingredients on hand. The chicken was so moist and tasted great. I doubled it and used 1 can of cream of chicken and 1 can of cream of mushroom because that's what I had. I also used chicken broth instead of water. I used chiken breasts and it cooked for about a hour and a 1/2. Thanks for a great recipe!
     
  2. Very easy and tasty to make! I used cream of mushroom soup instead of the chicken soup, basmati rice and chopped pieces of leftover roasted chicken from last night. It was ready in about 1 1/2 hours! No fussing, stirring or checking.
     

RECIPE SUBMITTED BY

I live in Southwest Michigan. Along the beaches of the Beautiful Lake Michigan. I'm married to a fire fighter who loves to eat whatever I cook. He makes cooking so much fun and since I looove to cook, we are a great match. We have 2 children who love to play in the kitchen as well. 1 dog who tries her best to steal whatever food she can.
 
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