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Souped up Chicken and Rice

(3 Votes)
SERVES
6
COOK TIME
1 Hr 10 Min

Mr. Food has traveled quite a bit and found that practically everyone has their own special chicken and rice dish. The secret to this one? It's "soup-er"!

What You'll Need

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 cups water
  • 1 (10 ¾-ounce) can condensed cream of chicken soup
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 1 cup long- or whole-grain rice
  • 1 (1-ounce) envelope onion soup mix

What to Do

  1. Preheat oven to 350 degree F. Coat a 9" x 13" baking dish with cooking spray.
     
  2. In a large bowl, combine all ingredients; mix well then spoon into prepared baking dish.
     
  3. Cover tightly with aluminum foil and bake 1 to 1-1/4 hours, or until rice is tender and no pink remains in chicken.

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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At the suggestion of a previous poster, I used milk instead of water and an extra can of mushroom soup. Both the chicken and the rice were cooked thoroughly, so no problem there. The taste was surprisingly bland, although the onion soup mix was the overpowering flavor, and came out drier than I would have thought with so much liquid. Topped with sour cream when served to make it creamier. Not sure what I would do to improve this, but probably won't make again.

Made this according to the recipe. Very good. Would make this again. Seems like a good recipe to experiment with.

I have been making a version of this recipe for years however instead of water I use a soup can of milk along with another can of cream of mushroom soup and no canned mushrooms. It is delicious! A family favorite.

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