Prep 10 mins
Cook 2 hrs
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.
- 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.
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!
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!
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!