Prep 15 mins
Cook 1 hr 40 mins
I don't know where this originated. There are several chicken and rice recipes out there. I actually have a couple. This is one that I have made forever. My daughter, Jenny, loves this. She requested that I post it. There are 2 methods - oven and crock pot - each requires the recipe to change just a tad. This recipe needs more flavor so I usually add 1 tablespoon chicken bouillon granules and of course, salt and pepper to taste.
- 6 -8 boneless skinless chicken breasts
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of celery soup
- 1.5 (8 ounce) cans water
- 1 1⁄4 cups rice, uncooked
- 1⁄2 cup butter, melted
- chicken bouillon granule
- OVEN METHOD:.
- Preheat oven to 350 degrees.
- In a 10x15 casserole dish, melt butter.
- Combine soups with water.
- Stir in uncooked rice with soups, along with bouillon, salt and pepper.
- Pour soup and rice mixture into casserole dish on top of melted butter. Then layer chicken breasts over this.
- *I save some soup back to pour over chicken in order to keep it moist on top.
- Cover & bake at 350 degrees for approximately l 1/2 hours, then uncover and bake approximately 10 minutes more, or till all liquid is dissolved.
- CROCK POT METHOD:.
- Grease crock pot with cooking spray.
- Layer soup & water combination, rice, and melted butter. Save a little soup mixture back to place over chicken breasts.
- Place chicken breasts on top of this.
- Cook on low 6 to 8 hours.
- ***This is great for covered dish (potluck) dinners, to take to a bed-ridden friend, etc. It can go many places and is quick and easy!
This was one of my favorites when I was a kid. I double checked my mom's handwritten recipe and she normally cooks it a lot lower and for 2 hours. There are other recipes on this site that show that time/temp. I needed to use up some broccoli crowns and so I finely chopped and mixed that in. I also only used 1/2 stick butter and it was plenty! I added some onion powder and some garlic powder for a little zip. Next time may saute onions and garlic in the butter before adding to the soup mix.... All in all - very similar to what mom used to make.
Pretty darn tasty! The first time I made it, I followed the crock pot directions and added garlic salt and curry powder for spice. The second time I made it, I left the rice out until the last 30-45 minutes. We cooked the rice on high for 30 minutes, on low for 15 just to make sure, and it was ready in no time without getting mushy.
Good basic recipe. We had to doctor it up a bit with salt, pepper, garlic seasoning. We replaced one can with brocolli and cheese soup an dadded a can of chicken gravy. Recipe not clear on the water OR butter amount. Please edit if possible. We cooked in a crockpot and it was good with white rice.