Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I have made this SO many times with Creamy Chicken Bake, for family and friends, that they expect it at least once a year. My friend, Diane, first served us this 30 years ago, when we were neighbors.

Ingredients Nutrition

  • 1 (14 ounce) can onion soup, undiluted
  • 12 cup butter, melted
  • 1 (8 ounce) can sliced mushrooms
  • 1 (8 ounce) can water chestnuts, sliced
  • 2 cups white rice, uncooked

Directions

  1. Combine soup and butter, stir well.
  2. Drain mushrooms and water chestnuts, reserving liquid.
  3. Add enough water to liquid to make 1 1/2 cup.
  4. Add mushrooms, waterchestnuts, liquid and rice to soup mixture.
  5. Pour into 9X12 greased baking dish.
  6. Cover and bake at 350 degrees for 1 hour.
Most Helpful

Made this for the Aussie/NZ Recipe Swap #81 and this was a hit. I used fresh mushrooms (that is what I had) and added a small clove of minced garlic but otherwise followed the instructions.. This was a delicious rice dish! Served with Lemon Pepper Fish Greek Style#305221 and broccoli. Thank you for posting and I know we will have this again.

mama smurf October 13, 2013

halved this, and didnt add the water chestnuts, (picked up a can of bean sprouts by accident) Used dried French onion soup and water, as we just dont have canned onion soup. Used fresh mushrooms, and threw in a cup of frozen peas towards the end, (to make up for the chestnuts :)
easy and tasty. Made for Aussie swap oct 2011

mummamills October 30, 2011

I didn't want to use canned onion soup, so used onion soup mix with water and it worked great! I also used fresh mushrooms. My husband enjoyed it too! Thanks! Made for the Australian Swap-Nov. 2009.

Sharon123 November 06, 2009