Chicken and Rice Casserole

Submitted by Lubie

"Real easy and very tasty."

 

• Ready In: 1hr 40mins
• Ingredients: 5
• Serves: 6

ingredients

• 1 cup long cooking rice (I prefer Uncle Bens)
• 1 can cream of mushroom soup
• 1 3⁄4 cups milk
• 6 pieces chicken
• 1 package onion soup mix

directions

1. Spread 1 cup rice in bottom of 9x13 pan.
2. Cover with milk or water.
3. (not the milk included above) Rice should not be floating in milk.
4. Use just enough to cover rice!
5. Lay in 6 chicken pieces.
6. Mix cream of mushroom soup and soup can full of milk and pour over chicken.
7. Sprinkle 1 pckg.
8. onion soup mix over entire casserole.
9. COVER and bake at 350 F for 1 1/2 hours.
10. Stir often during cooking to keep rice from sticking to pan.

Reviews

[Bev I Am]

Lubie, very easy and tasty says it all! This was so simple to prepare and it's a meal you could serve anytime. Very moist chicken. I didn't change a thing in the preparation. Thanks for the great meal, Lubie!

 

[~*Miss Diggy*~]

This dish is FULL of flavor! I love it! I ended up using totally frozen chicken breasts, and cooked it on 375 for 1 hour and 10 minutes, stirring it occasionally. It tunred out wonderful and definetly easy and quick! I will be making this again! THanks! ;)

 

[chettech]

I really liked this, awesome flavor and easy to make. It's a keeper for sure. Thanx!

 

[Lynncoh]

Tasty recipe and easy to make but the directions were not very clear. Use a cup of water with the rice and you only need a soup can of milk to mix with the soup. I also used frozen chicken breasts (boneless) and it cooked well in 90 min. Put some shredded cheddar cheese on last 10 min and sprinkled paprika on top to brown.

 

[QuirkyMelma]

This was so easy to make and very delicious. I made it with only 4 boneless/skinless chicken breasts and cut them in half and only baked for 1 hr and 15 minutes. The chicken was moist and turned out perfect. The only thing I would change about the recipe is in the ingredient listing. I would indicate a separate item for "a whole can of milk" to be mixed with the soup. I suggest this for two reasons: 1) If someone was making this recipe and did not have much milk, they could measure out the 1 3/4 C milk as well as the one can. I made a mistake and mixed my soup with the 1 3/4 C milk rather than reading it more clearly and had to throw it out and redo that portion of the recipe. 2) This would show more clearly all the items needed to make the recipe correctly especially for people like me who do not read the recipes slower! LOL