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Chicken and Rice Pot

(1 Votes)
Chicken and Rice Pot
1 Hr 30 Min

To give this recipe that fresh garden taste, we like to add sliced fresh mushrooms and maybe some fresh basil, rosemary, or dill. It's an easy, make-ahead meal, so there's no fussing at dinnertime.

What You'll Need

  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 2 cups water
  • 1 cup uncooked long-grain white rice
  • 2 tablespoons chopped fresh parsley
  • 1 (3- to 4- pound) chicken, cut into 8 pieces
  • 1 (1.25-ounce) envelope dried onion soup mix

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix mushroom soup, water, rice, and parsley. Pour into roasting pan or large casserole dish. Place chicken pieces on top. Sprinkle onion soup mix over chicken.
  3. Cover and bake about 1-1/2 hours or until chicken is done.


Looking for more of our best rice recipes? Then be sure to check out our collection of Simple Rice Recipes: 29 Chicken and Rice Recipes, Rice Pudding Recipes, and More.

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My grandma has a recipe similar to this. It's one of my favorites!

I used cream of chicken soup since my family does not like mushrooms, good but a little bland. I think next time I will mix some of the onion soup mix into the rice instead of just sprinkling it on top of the chicken. I would also decrease some of the liquid, the rice was kind of mushy.


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Fresh Garden Pasta

For a fresh and quick meal, whip up our Fresh Garden Pasta! Made with all the warm weather favorites, like zucchini, summer squash, and onion chunks, our garden veggie angel pasta is a flavorful symphony of flavors. Dig in to enjoy the combination of roasted veggies that rests beautifully on top of some angel hair pasta! But the best part of this summer pasta recipe? It's totally budget-friendly! Plus, you can easily swap out your roasted veggies based on what's in your kitchen or available at the local farmer's market.

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