Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken and Rice Recipe
    Lost? Site Map

    Chicken and Rice

    Chicken and Rice. Photo by Angela Curtis

    1/2 Photos of Chicken and Rice

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    5 mins

    2 hrs 15 mins

    mmm29's Note:

    Don't let the low cooking temperature scare you, it turns out perfectly every time. This is an extremely easy, VERY yummy recipe. My family once served 65 people using this recipe (with the help of neighbors' ovens!). This recipe has won an award in a cooking contest.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • meaty chicken piece
    • 1 1/4 cups uncooked rice
    • 1/2 cup butter, melted
    • 1 can cream of mushroom soup
    • 1 can cream of celery soup
    • 1 can cream of chicken soup
    • oil
    • paprika


    1. 1
      In a medium bowl, combine rice, melted butter and soups.
    2. 2
      Pour into an ungreased 9 x 13 baking dish.
    3. 3
      Lay chicken pieces on top, skin side up.
    4. 4
      Rub chicken with oil to keep from drying out.
    5. 5
      Sprinkle with paprika.
    6. 6
      Bake, uncovered, at 275F for 2 1/4 hours.

    Ratings & Reviews:

    • on August 20, 2002


      My family loved this dish. The chicken was sooo tender and my rice didn't get hard like it does in some chicken and rice recipies. I did cover it while I baked it to ensure the rice on the top would not harden and so the chicken wouldn't get too dry. I also added a can of mushrooms and some shredded cheddar cheese to the soups. Very easy to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2013


      I've been using this recipe for so long I'm surprised and a little embarrassed that I haven't reviewed it before now.<br/>The rice is always the perfect texture and the mix of soups make the rice a tasty dish even after the chicken has run out. I used to try to use brown rice but that doesn't takes forever to cook and is crunchy.<br/>The paprika adds a little kick without being overpowering and I've used it with dark meat breasts tenders - there isn't a cut I've used that hasn't been tender and juicy in this recipe.<br/>I haven't experimented with other soup combinations because I've been so happy with the results but I do about my only problem with this recipe is that cream of celery tends to be more expensive and harder to find.<br/>Update: I saw another review that claims the rice didn't cook for them. I can't speak for their experience but I've made this at least five years. I've used uncooked short and long grain white rice and brown rice and while the brown rice does take longer to cook I've never had rice in this dish come out uncooked.I've used both grocery store and health food organic rice. The top layer of rice can be crunchy but to my taste it adds texture and it easily mixes into the cooked rice underneath.<br/>On another note I recently substituted cream of broccoli for cream of mushroom and its yum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2013


      Very disappointed in my attempt at making this recipe. The flavor was awesome but I followed the recipe exactly and after 5 hours of cooking... my rice was still hard. I did add fresh broccoli for some nutrition and I feel that it made the flavor even better. I am not sure if people are using minuit rice or not but I used uncooked rice like the recipe called for and it never cooked. <br/><br/>I don't know if I will try again, this was a major pan of "dinner flop". Anyone trying it I would add alot of liquid if using uncooked rice or maybe even try using a precooked rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chicken and Rice

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.7
    Calories from Fat 320
    Total Fat 35.6 g
    Saturated Fat 17.8 g
    Cholesterol 75.4 mg
    Sodium 1663.7 mg
    Total Carbohydrate 64.2 g
    Dietary Fiber 1.3 g
    Sugars 2.5 g
    Protein 8.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes