Chicken and Rice Casserole

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is a great chicken casserole--good enough for company. I make it when my son is visiting (DH doesn't eat chicken-go figure!!)

Ingredients Nutrition

Directions

  1. Grease 9 x 13 inch casserole dish.
  2. Sprinkle dry rice on bottom of dish.
  3. Saute celery and mushrooms in margarine.
  4. In a large bowl combine cans of soup, sauted celery and mushrooms and water chestnuts.
  5. Add half of the Lipton onion soup mix and stir well.
  6. Pour mixture over dry rice.
  7. Place chicken breasts, skin side up, over soup mixture.
  8. Pour water over all this.
  9. Sprinkle other half of dry onion soup mix over chicken.
  10. Cover and bake at 350* for 1 1/2 hours.

Reviews

(4)
Most Helpful

Very simple and tasty. My very picky 8 yr old daughter, who usually hates casseroles, loves this one. She'll even cheer when I say I'm fixing it!

Shari Taylor November 08, 2009

Excellent recipe. I made this today, used 4 very large chicken breasts. I did not have any mushrooms, but that did not seem to take from the recipe. I also used brown rice. Thanks for a great new chicken casserole. I will be making this again!

Maryland Jim November 09, 2008

This was delicious. I really enjoyed the onion soup mix. I did saute some onions with the celery because I had one in the fridge and we love onions. I also added a little bit of cheese to the top after it was done cooking. While it was cooking I made sure to stir it a few times so the rice didn't stick and the chicken stayed moist. I used boneless skinless chicken breast and cut the pieces up. It only took about an hour because I didn't use the full amount of chicken. Thank you for the recipe.

doodle_s February 22, 2008

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