Prep 5 mins
Cook 2 hrs 15 mins
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.
- meaty chicken piece
- 295.73 ml uncooked rice
- 118.29 ml butter, melted
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can cream of chicken soup
- In a medium bowl, combine rice, melted butter and soups.
- Pour into an ungreased 9 x 13 baking dish.
- Lay chicken pieces on top, skin side up.
- Rub chicken with oil to keep from drying out.
- Sprinkle with paprika.
- Bake, uncovered, at 275F for 2 1/4 hours.
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.
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 work.it 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.
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.