A mild dish of rice with chicken and cream of chicken soup. Simple, comforting food.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • Whisk cream of chicken soup, milk, rice, and seasoned salt together in a bowl. Pour into prepared baking dish; add chicken pieces. Cover dish tightly with aluminum foil.

  • Bake in the preheated oven for 30 minutes, stir, and continue baking until rice is nearly tender, about 60 minutes. Mix peas and carrots into dish and continue baking until rice begins to brown and chicken is cooked through, 15 to 30 minutes more.

Nutrition Facts

502 calories; 10.5 g total fat; 75 mg cholesterol; 942 mg sodium. 65.8 g carbohydrates; 34 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/25/2013
Good but I added some corn sal pepper onion powder garlic powder and in the last 30 minutes I added sheddred cheese on top. Read More
(9)

Most helpful critical review

Rating: 3 stars
05/03/2013
This was okay but little bland. It needed a bit more seasoning so I added some black pepper onion and garlic powders. I will try this again but might tweak it more to kick it up a bit. Read More
(8)
13 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/25/2013
Good but I added some corn sal pepper onion powder garlic powder and in the last 30 minutes I added sheddred cheese on top. Read More
(9)
Rating: 4 stars
03/25/2013
Good but I added some corn sal pepper onion powder garlic powder and in the last 30 minutes I added sheddred cheese on top. Read More
(9)
Rating: 3 stars
05/03/2013
This was okay but little bland. It needed a bit more seasoning so I added some black pepper onion and garlic powders. I will try this again but might tweak it more to kick it up a bit. Read More
(8)
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Rating: 5 stars
03/04/2013
Good and easy to make. I live at 7500 feet so cooked the rice on the stovetop first. Read More
(8)
Rating: 4 stars
10/06/2013
I liked the simplicity of this recipe but I substituted the soup. I used cream of mushroom. Yummy Read More
(2)
Rating: 1 stars
01/28/2015
I chalked this one up as a learning experience IDK if i overcooked it but the rice and vegtables were crunchy. I don't think cooking the chicken and rice at the same time is a good way to cook. probably should cook the chicken seperate Read More
(1)
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Rating: 2 stars
02/24/2014
Turned out dry and bland. Read More
(1)
Rating: 2 stars
12/22/2014
nearly flavorless Read More
Rating: 5 stars
11/11/2018
I cut it to 1/3 because there is only two of us. I added chicken broth because my husband likes things with fluid. Very good even in 1/3 it is enough for two meals for two. Read More
Rating: 4 stars
01/28/2018
This was a good recipe and I will make it again but with some modifications next time. It needs more liquid to cook the rice; it needs some more flavorings like onions or garlic maybe even some red peppers; and some spices not sure what right now. Also maybe a little panko butter topping for the last 15 or 20 minutes! Definitely make sure your pan gives you lots of room for liquids and expansion. Read More