Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

I put this in the oven, and it's ready to eat when we come home from church.

Ingredients Nutrition

  • 1 cup rice, uncooked
  • 1 broiler-fryer chicken, cut up
  • salt and pepper
  • 1 (1 1/4 ounce) package onion soup mix
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 10 34 ounces milk (fill empty soup can to measure)


  1. Grease a 2-3 quart casserole dish.
  2. Spread rice on bottom.
  3. Add chicken; salt and pepper.
  4. Sprinkle onion soup mix over chicken.
  5. Mix cream of mushroom soup with milk.
  6. Pour over chicken.
  7. Bake at 325°F for 2 hours.
Most Helpful

5 5

Very, Very Good! Assembled the recipe early, threw in the fridge, and pulled it out and put in oven 2 hours before dinner. The aroma was wonderful for 2 hours! My rice was starting to get a little crispy, but that was my fault. I had the rack a little too low. Chicken was fall off the bone and skin was nice and crisp. Another recipe to make regularly!

5 5

Soooo quick and easy! This was very good. I had onion and garlic soup mix, so that's what I used, and it was great. Used Basmati rice, and threw in a little green onion.Thanks Inez for a good, fast and easy dinner. DH asked what we were having for dinner, when I answered Sunday Dinner Chicken, he looked rather puzzled...But it's monday! LOL.

5 5

Excellent flavor. Easy to make, my only problem was the rice and gravy mixture needed to probably be doubled. Definetly a keeper