Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Moist, tender chicken baked atop a steamy, flavorful bed of rice. Very easy recipe with delicious results. A real family pleaser and major comfort food. Can also be made with browned pork chops instead of chicken.

Ingredients Nutrition


  1. Place white and wild rice and the dry onion soup mix in the bottom of a roaster pan or 9 x 13 cake pan.
  2. Mix the 2 soups and the 2 cans of water and pour half of the mixture over the rice.
  3. Season the chicken with the salt and pepper and place in the pan on top of the rice.
  4. Add the remainder of the soup/water mixture.
  5. Bake uncovered at 350 degrees until done, about 1- 1 1/2 hours.
Most Helpful

For such a simple recipe, I thought this had very good flavour. I did use reduced fat and reduced sodium cream soups and I sprinkled the chicken with paprika as well. The breasts were on the small side so I threw in a few drumsticks (with the skin on) and baked for 1 hour. I also stirred the rice 1/2 way through cook time as the soups were forming a "skin" on the top of the casserole which I didn't find visually appealing. Very good, simple and delicious! Thx!

mums the word October 27, 2009

This is a good fall/winter meal. Very satisfying. I cooked it for 1 hour and 45 minutes, and had to add some water to it towards the end to prevent it from drying out. Next time I will omit the salt. Good comfort food.

Sky Valley Cook May 13, 2007

This was very tasty. The rice was cooked to perfection and the chicken was tender and moist. I halved this recipe for 2, using 1 can of chicken soup, and this produced 2 generous servings. I used some garlic powder and lemon pepper as seasoning and I really think these added the extra seasoning needed. I would love to try this with the addition of some corn also. Thanks for a tasty easy dinner! I served this with steamed broccoli.

dale! September 18, 2003