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Quick and Easy Chicken and Rice Casserole

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“This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)”
1hr 40mins

Ingredients Nutrition

  • 1 cup water
  • 1 (16 ounce) can condensed cream of chicken soup, undiluted
  • 1 (16 ounce) can condensed cream of celery soup, undiluted
  • 1 teaspoon garlic powder (optional)
  • salt & freshly ground black pepper (to taste)
  • 3 tablespoons red wine
  • 34 cup long-grain rice, uncooked
  • 2 lbs chicken breasts or 2 lbs chicken pieces
  • 1 (1 1/4 ounce) package Lipton Onion Soup Mix


  1. Set oven to 350 degrees F.
  2. Grease a medium-size casserole dish.
  3. Mix the first 6 ingredients in a bowl.
  4. Add the uncooked rice to the soup mixture; mix until combined.
  5. Transfer the soup/rice mixture to the casserole then spread out in the dish.
  6. Place the chicken on top of the mixture.
  7. Sprinkle with the dry onion soup.
  8. Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
  9. Allow to stand for 10 mins before serving.
  10. Delicious!

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