Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 Casserole Recipe
    Lost? Site Map

    Chicken and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Chipfo's Note:

    My mother used to make this as I grew up. It is really good so don't knock it till you try it. It is really easy to throw together and tastes great, I know it goes against most types of cooking, but I grew up on it and I still eat it to this day. I will serve this to guests any day. For this I use only Cambells soup and Liptons onion soup mix, I do not use the store brands, it does make a difference.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    casserole

    Units: US | Metric

    • 4 chicken thighs (or pieces of choice, remember it has to fit in a 9x9 pan)
    • 10 3/4 ounces cream of mushroom soup
    • 1 1/3 cups milk (or 1 soup can full)
    • 1 1/3 cups instant rice (or 1 soup can full)
    • 1 (1 ounce) package onion soup mix

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Lightly grease a 9 x 9 baking pan.
    3. 3
      In a bowl, lightly mix the mushroom soup, milk and rice, don't try and get it smooth, leave lumps of soup in the mixture.
    4. 4
      Pour into baking pan.
    5. 5
      Sprinkle the onion soup mix over top and use a spoon to swirl into mixture, do not mix well.
    6. 6
      I like to season the top only of the chicken, the skin, the part that will be sticking up out of the soup mixture, I just lightly sprinkle seasoned salt.
    7. 7
      Place chicken into pan with soup mixture, skin side up.
    8. 8
      This will bake for about 1 hour, cover for the first 40 minutes, remove cover and bake an additional 20 minutes.
    9. 9
      This recipe can easily be doubled for a whole cut up chicken and a 9 x 13 inch pan.
    10. 10
      This is also very good with thick cut pork chops, also good with a can of mixed vegatables, drained and stirred in with the soup and rice mixture, you can also line the bottom of the pan with thin sliced potatoes.
    11. 11
      I like the recipe as-is, I suggest trying as-is first before experimenting, but, if I am using small thighs, I will sometimes place a couple of 4 inch pieces of smoked sausage in with it, YUM!

    Ratings & Reviews:

    • on March 14, 2010

      55

      so good! and really easy to make!

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

    Advertisement

    Nutritional Facts for Chicken and Rice Casserole

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.2
     
    Calories from Fat 199
    43%
    Total Fat 22.1 g
    34%
    Saturated Fat 6.9 g
    34%
    Cholesterol 90.3 mg
    30%
    Sodium 1218.5 mg
    50%
    Total Carbohydrate 39.5 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.4 g
    5%
    Protein 23.1 g
    46%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites