Prep 15 mins
Cook 1 hr 15 mins
This is a dish that has a nice strong and intense flavor. It's easy to prepare. Just serve a side vegetable with it and dinner is done. Hope you enjoy!
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) soup can milk
- 3⁄4 cup rice, uncooked
- 1 (4 ounce) can mushroom stems and pieces
- 1 (1 1/2 ounce) envelope onion soup mix
- 2 whole chicken breasts, halved
- Heat oven to 350 degrees.
- Mix mushroom soup and milk; reserve 1/2 cup of mixture.
- Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
- Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
- Place chicken breasts on top.
- Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
- Cover with aluminum foil; bake 1 hour.
- Uncover; bake 15 minutes longer.
I grew up eating this a lot but done just a tad different. My mom would cook a whole chicken and then once cooled pick it off the bone. She would then mix everything together and pour into a casserole dish then bake it until the rice was done. The chicken was never dried out and it was one of our favorite meals. Now that I'm married and I cook it, I throw my chicken in a crock pot to cook then prepare my rice on the stove. Shred my chicken and add everything else to it. Pop it in the oven to just heat it all the way through. Very quick and you don't have to worry about making sure the rice has enough liquid or not.
This was very easy and quick to put together. My 11 year old did most of it by herself. I didn't have onion soup mix so had to use a different seasoning but it turned out delicious. The only thing I will change next time is to reduce the cooking time to 45 minutes covered instead of an hour. The chicken was a little dry. I also lifted my chicken when I uncovered it like another reviewer suggested so it would brown better on top. Overall a great family friendly recipe :)
This is a great quick weeknight meal to throw together. I used fresh mushrooms as I don't care for canned but that was the only change. While serving we all had to add some fresh ground pepper to the dish to just take it up a bit in flavor. Overall though the chicken baked perfectly and the rice was nicely done. I did pull the chicken up a bit the last 15 minutes of baking to give it some color but that is no biggie when serving a family. Thanks for sharing. Made and tagged during Potluck Tag.