Easy to prepare, loved by all ages.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.

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  • Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.

  • Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.

Partner Tip

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

Nutrition Facts

326 calories; 7.2 g total fat; 40 mg cholesterol; 1314 mg sodium. 43.7 g carbohydrates; 20.8 g protein; Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2003
my wife makes a recipe simular to this so I made this one but modified it somewhat after reading some of the reviews. I only used one can of mushroom soup and one envolope of onion soup mix. mixed everything according to the recipe and then added salt pepper and paprica to the top of all covered and baked it for one hour. removed the tin foil stired the rice and beked it fifteen more minuets and it was the best baked chicken/rice dish we have ever had. Read More
(132)

Most helpful critical review

Rating: 3 stars
01/24/2003
This was very easy but we did not like it. It was way too salty. You probably could do without the 2nd pouch of soup. I would not make this again. Read More
(54)
149 Ratings
  • 5 star values: 43
  • 4 star values: 52
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 19
Rating: 5 stars
10/26/2003
my wife makes a recipe simular to this so I made this one but modified it somewhat after reading some of the reviews. I only used one can of mushroom soup and one envolope of onion soup mix. mixed everything according to the recipe and then added salt pepper and paprica to the top of all covered and baked it for one hour. removed the tin foil stired the rice and beked it fifteen more minuets and it was the best baked chicken/rice dish we have ever had. Read More
(132)
Rating: 5 stars
10/26/2003
my wife makes a recipe simular to this so I made this one but modified it somewhat after reading some of the reviews. I only used one can of mushroom soup and one envolope of onion soup mix. mixed everything according to the recipe and then added salt pepper and paprica to the top of all covered and baked it for one hour. removed the tin foil stired the rice and beked it fifteen more minuets and it was the best baked chicken/rice dish we have ever had. Read More
(132)
Rating: 5 stars
12/03/2003
We loved this recipe..I did make a couple of changes..I used skinless thighs I only used 1 can of mushrooms and drained half of the can..I also used 1 can cream of mushroom and 1 can cream of celery..I used only half of 1 package of the onion soup mix and it was plenty..and I baked it 45 minutes covered 15 minutes uncovered..It was delicious and the rice was perfect.. thanks (Brampton Canada) Read More
(91)
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Rating: 3 stars
01/24/2003
This was very easy but we did not like it. It was way too salty. You probably could do without the 2nd pouch of soup. I would not make this again. Read More
(54)
Rating: 4 stars
12/18/2003
After reading previous reviews I made some changes before making this recipe. I used just one 4 oz can of drained mushrooms 1 can of cream of mushroom soup 1 can of cream of celery soup only 2 cups of milk and 1 envelope of onion soup mix (most poured in the mixture and just a bit sprinkled on top). The cream of celery added a nice twist to the dish. The baking time was pretty accurate. The chicken turned out very moist and the rice was good too--not too firm and yet not too mushy. My kids (ages 6 and 4) ate this dish and liked it and my husband and I both had seconds. Will probably make this again as revised. Read More
(40)
Rating: 1 stars
06/24/2003
This recipe is absolutely horrible. It calls for too much onion soup mix and cream of mushroom. It tastes like you are eating a raw onion with soggy rice. Please do yourself a favor and move on to another recipe because you will truly be disappointed. Read More
(26)
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Rating: 4 stars
02/15/2006
I made some minor adjustments and this came out good. I used only 2 cups milk DRAINED mushrooms 1 can cream of broccoli and 1 can cream of mushroom-it was the PERFECT consistency. Rice was tender and perfect not mushy or dry. I used split chicken breast with bone and cooked about 15 minutes longer. I did NOT use onion mix-instead I used one packet of dried garlic dip mix (bought at Big E!) sprinkled half in liquid mixture and the rest on top. It was really good! Read More
(24)
Rating: 5 stars
02/01/2005
I thought this recipe was great. I was looking for something simple and I got it! I did not add the mushrooms because I didn't have any on hand and I added extra onion soup mix just because I love the flavoring. It turned out wonderful...perfect! I did not cut down on milk or anything else. The consistency of the rice was perfect and the chicken was moist. This is definitely one of my favorites! Read More
(23)
Rating: 3 stars
12/04/2003
This recipe was pretty good. No surprises...you get what you see. The rice was a little too soupy. The good news: easy tasted pretty good. The not so good news: DO NOT cook this chicken for the recommended amount of time..it will be dry and tough. 45 minutes covered and 15 minutes uncovered is enough. Additional soup mix on top looks nice isn't necessary:just sprinkle on a bit for looks and less salt. Read More
(20)
Rating: 4 stars
11/09/2003
Contrary to other reviews I thought this was pretty good. I did modify it a bit. I seasoned my chicken with garlic salt & pepper; drained the mushrooms; only sprinkled about 1/4 of the onion soup on top; used skim milk; and only cooked for covered for 45 min. Rice was moist and chicken very tender. Read More
(20)