Monday, October 18, 2010

Chicken and Rice

This easy recipe is a favorite at our house because it is so easy to fix and so tasty. Just plan for an hour or more of oven time. You can assemble the ingredients ahead of time and put into the oven later.

one frying chicken, cut up, or a similar amount of chicken using whatever pieces you like
one can cream of chicken soup (or cream of mushroom if that is what you have)
one soup can of water
one envelope dried onion soup mix
1/2 stick butter
1 cup rice
1 cup fresh mushrooms, sliced (optional)

What to do
Preheat oven to 350 degrees F. In a 9" x 13" pan, or a similar sized casserole dish, melt the butter and add rice. Add the mushrooms if you use them. Arrange chicken pieces on top of the rice. Add soup and water. Sprinkle dried onion soup over the top. Cover and cook for about 1/2 hour. Remove foil (or lid) and continue cooking till rice is tender (at least another 1/2 hour). If necessary, brown slightly under broiler.

If I am making this for a larger group, I double the ingredients and use cut up chunks of chicken breast. You may need to remove the chicken after cooking so you can mix up the rice with the sauce ingredients a bit. You can also add sliced or slivered almonds and some parsley to the top when you remove the lid for the second half of the cooking time. If you like wild rice, cook some ahead of time and then add to the other rice before serving.


  1. This was a staple in our house right around the time we got married. I always stir in some dried herbs like thyme and basil.

    I also have a mexican variation using taco seasoning instead of onion soup mix, cheddar cheese soup instead of the cream of chicken, and a can of rotel instead of the mushrooms!

  2. There may be better chicken and rice dishes but I like this one because I always have the ingredients in the cupboard. I sometimes add a bit of poultry seasoning--great minds...:-) I am trying the Mexican version! So do you a can of water, or does the juice in the rotel do it?

  3. I usually drain the rotel and add water or chicken broth, but the juice from the rotel might be enough.