I got this recipe from my Mom several years ago, however, I don't know where she got it. It's delicious and can be made ahead of time. Very tasty. Serve with a salad and rolls if desired, making a wonderful meal. The recipe can be doubled or tripled, depending on the size of the group you need to feed!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside.

  • Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well.

  • Pour mixture into a 9x13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.

Nutrition Facts

434 calories; 17.8 g total fat; 82 mg cholesterol; 1817 mg sodium. 36.5 g carbohydrates; 30.6 g protein; Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/24/2007
Very good basic recipe but I made some changes after reading other reviews. Instead of preparing a casserole I diced the chicken and then cooked it in a bit of oil. I then added all sauce ingredients added a can of cream of mushroom soup and simmer the chicken mixture for about 30 minutes. I cooked the rice separately (1 cup) and served the sauce over the rice. Delicious with these modifications! I've always found that keep the rice separate from other ingredients makes for better leftovers. Thanks! Read More
(72)

Most helpful critical review

Rating: 3 stars
03/10/2008
I hate giving low reviews but this was not that great to me. My tastebuds just thought something tasted off. Sorry. Read More
(7)
93 Ratings
  • 5 star values: 30
  • 4 star values: 41
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
08/24/2007
Very good basic recipe but I made some changes after reading other reviews. Instead of preparing a casserole I diced the chicken and then cooked it in a bit of oil. I then added all sauce ingredients added a can of cream of mushroom soup and simmer the chicken mixture for about 30 minutes. I cooked the rice separately (1 cup) and served the sauce over the rice. Delicious with these modifications! I've always found that keep the rice separate from other ingredients makes for better leftovers. Thanks! Read More
(72)
Rating: 4 stars
08/24/2007
Very good basic recipe but I made some changes after reading other reviews. Instead of preparing a casserole I diced the chicken and then cooked it in a bit of oil. I then added all sauce ingredients added a can of cream of mushroom soup and simmer the chicken mixture for about 30 minutes. I cooked the rice separately (1 cup) and served the sauce over the rice. Delicious with these modifications! I've always found that keep the rice separate from other ingredients makes for better leftovers. Thanks! Read More
(72)
Rating: 5 stars
01/07/2004
My wife and I made a dinner together using this recipe. We both enjoyed the dinner and we will make it again. We made 3 modifications: 1. Decreased soy sauce in half to 1 tablespoon because my wife says soy sauce makes her retain water. We thought this meal had enough flavor with only half the soy sauce. 2. Increased the rice to 3/4 cups based on GTIDEY's tip. It worked out just right for us like this. 3. Decreased bake time to just 1 hour. Since the chicken has already been browned in the skillet I believe it would have been overcooked in the oven if baked for 1 1/2 hours. The meal was well-cooked with just 1 hour bake time. Read More
(38)
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Rating: 5 stars
10/01/2003
I baked this for the full hour and a half and the chicken was super tender. I used half a cup of rice and was happy with the consistency of the sauce - it made an excellent 'gravy' for the chicken. In addition I threw in some extra spices - pepper paprika and about a cup of shredded cheddar cheese. This was delicious and would be very good with pork chops also. Read More
(33)
Rating: 5 stars
01/05/2008
Wow!!! I was really impressed with this recipe. I did use fresh mushrooms instead of canned. I also made it a skillet dish rather than a casserole cooking the rice seperately. This will definitely be on my dinner table again soon. Read More
(16)
Rating: 4 stars
09/11/2005
The base of this was pretty good. I changed it around the ingredients I had! I used cream of mushroom instead of cream of celery. I didn't have any celery so I didn't put it in there and I used cream of chicken and mushroom (again...it's what I had!) given all the mushroom soup I also didn't put in the can of mushrooms. I took other review's advice and upped the amount of rice to 1 cup. Glad I did we didn't have much left over. The chicken also was a little dry and I reduced the cook time to 1 hour. We will definately make this again though. Read More
(16)
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Rating: 4 stars
04/16/2007
I thought this was great! I cut the breasts into strips to cook faster. Also making it easier to eat and more of a casserole. I threw in a little poultry seasoning to the strips onion powder and minced onion while browning the chicken. This way baking only took about 30-40 minutes and remained very tender and juicey. Thanks! Read More
(13)
Rating: 4 stars
12/09/2005
My family really liked this recipe. The chicken wasn't dry at all because I didn't cook it for 1 1/2 hrs. I just brought the internal temp up to 170. I used mushroom soup a 7 oz. can of mushrooms (we like mushrooms) 1 cu of rice and 3 cu of water. I thought with only using 1/2 cu of rice to 2 cu of water it would be a littly soupy...I will make this again. Read More
(9)
Rating: 5 stars
09/02/2005
This was wonderful and sooooo easy. It almost tasted like chow-mein. I will be makeing this again and again. Read More
(9)
Rating: 4 stars
03/28/2006
a delicious and easy dish! I prepared as suggested with just a few spice-modifications. We like our dishes a little tangier so I added an extra table spoon of soy sauce a hal-teaspoon of salt and a half-teaspoon of white pepper. IT WAS SPECTACULAR! The sauce tasted a LOT like stir-fry sauce. Thanks for this idea I'll be using this recipe again and again. Read More
(8)
Rating: 3 stars
03/10/2008
I hate giving low reviews but this was not that great to me. My tastebuds just thought something tasted off. Sorry. Read More
(7)