This is a very simple dish to make and my husband just raves about it. It is tasty served with broccoli or a side salad.

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Ingredients

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

Directions

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

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  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.

  • Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.

  • Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

539 calories; 13.8 g total fat; 77 mg cholesterol; 1703 mg sodium. 66.6 g carbohydrates; 35.5 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2010
I make this recipe also and have for years but in order to make it lower calories I use brown rice and low fat soups and cut out the dry onion soup mix and it is still great and easy to make. Read More
(12)

Most helpful critical review

Rating: 3 stars
12/24/2009
I didn't really think this was anything special but it was nice and easy. I wasn't a big fan of the onion soup on top. That was the only really flavorful part of the dish but overpowering when you got a big bite of it. If I was to make this again I would probably just mix the onion soup in with everything else. My 2 year old liked it though and she's my toughest critic! Read More
(15)
20 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
12/23/2010
I make this recipe also and have for years but in order to make it lower calories I use brown rice and low fat soups and cut out the dry onion soup mix and it is still great and easy to make. Read More
(12)
Rating: 3 stars
12/24/2009
I didn't really think this was anything special but it was nice and easy. I wasn't a big fan of the onion soup on top. That was the only really flavorful part of the dish but overpowering when you got a big bite of it. If I was to make this again I would probably just mix the onion soup in with everything else. My 2 year old liked it though and she's my toughest critic! Read More
(15)
Rating: 4 stars
12/23/2010
I make this recipe also and have for years but in order to make it lower calories I use brown rice and low fat soups and cut out the dry onion soup mix and it is still great and easy to make. Read More
(12)
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Rating: 5 stars
10/16/2009
Tastes much better then it looks Read More
(10)
Rating: 3 stars
06/22/2012
It was easy but I was afraid it wouldn't have a lot of flavor so I made a few changes. I cooked the rice in chicken broth instead of water. I sauteed the mushrooms in olive oil with an onion and some garlic. I didn't have cream of mushroom but I had sour cream so I used that instead. I mixed the cream of chicken milk and sour cream. Then stirred the rice in then the mushroom mixture. I poured half in an oven dish layered the chicken then poured the rest on. Then topped with crushed ritz. Pretty good that way. My only big change would be to cut up the chicken and mix that in and just pour it all together. Read More
(4)
Rating: 5 stars
06/14/2011
Great classic chicken and rice meal. Thanks for sharing. Read More
(3)
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Rating: 4 stars
06/02/2012
i love this recipe and use it often i do not use milk as i find the cream soups enough dairy and i use a can of chicken broth instead of water. i also salt and tenderize the chicken because it was a bit blan but the rice is amazing. Read More
(2)
Rating: 5 stars
09/14/2011
Really Great Hearty recipe. If you are looking for something fancy this is not it. If you are looking for a great homemade meal for the whole family this is great! Exactly what I needed. Husband loved it! I suggest serving with colors because as pictured its not very colorful.:) Read More
(2)
Rating: 4 stars
03/07/2012
This was similar to an old recipie my mother used to make. I did add some sour cream and topped with paprika. Otherwise I followed as listed and it tasted great. Read More
(2)
Rating: 4 stars
01/30/2015
I made 2 servings or 1/2 of this recipe. I made 2 ingredient changes. Added 1 t. Better Than Bouillon organic reduced sodium chicken base to rice and water and added 1/2 c. of sour cream to soup and milk mixture. My construction is as follows. Mixed 1/2 of soup mixture and 1/2 of dry onion mixture into cooked rice. Mix well. Spray dish with non-stick spray and pour in rice mixture spreading evenly. Layer fresh mushroom slices evenly over top. I cut chicken breast into bite-size pieces and layered next. Pour remainder of soup/milk/sour cream mixture over top and spread evenly. Sprinkle remaining 1/2 of dry onion soup over top. Cover with foil. For my 1/2 recipe with chicken cut in bite-size pieces I cooked in a 350 degree preheated oven for one hour. Removed foil and cooked 15 minutes longer. Added green beans as a side. Chose this recipe because I am recuperating and wanted something non-spicy simple and easy. After making changes noted above I think the taste is great. The dry onion soup mix adds just the right amount of flavor to keep in from being too bland. Will definitely make again. Read More
(1)