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

This is my Mother's chicken & rice recipe, with slight modifications by me. I've always liked it, and thought it would be nice to pass along

Ingredients Nutrition

  • 2 medium chicken legs (with thighs attached)
  • 2 cups instant rice
  • 2 cups water
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 can cream of mushroom soup
  • 12 can water (from soup can)
  • 1 packet Lipton Onion Soup Mix


  1. Pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
  2. Cook on high for 7-8 minutes.
  3. Fluff with fork when done.
  4. In a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
  5. In a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
  6. Add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
  7. Pour about 2/3 of the soup mix over the rice.
  8. Put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
  9. Cover the pan, and cook in a 400 F.
  10. oven for 3/4 of an hour.
  11. Remove cover, and cook for an additional 10 minutes.


Most Helpful

I used 4 breasts instead of the legs, and just put everything in the dish and popped into the oven. There were NO leftovers.

Lali October 01, 2001

I used boneless chicken breasts instead of the legs and I made long grain rice instead of instant. This was super easy to make but we didn't care for the onion soup flavored rice. Maybe a half a package next time.

Jennifer Wood August 16, 2003

The onion soup flavor was a bit overpowering for the mild chicken. I may try it again, this time omitting the lipton soup and using cream of chicken instead of mushroom.

Michelle AuburnTiger December 02, 2005

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