Rice and Chicken Casserole

Rating: 3.58 stars
59 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 10
  • 1 star values: 5

Easy chicken casserole to make ahead of time and cook slowly while you are busy in the afternoon.

By TERRY C

Gallery

Recipe Summary

Servings:
8
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

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

Directions

  • Preheat oven to 250 degrees F (120 degrees C).

    Advertisement

  • Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).

Nutrition Facts

Per Serving:
646 calories; protein 46.5g 93% DV; carbohydrates 26.7g 9% DV; fat 37.8g 58% DV; cholesterol 174.8mg 58% DV; sodium 737.4mg 30% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Vee26
Rating: 4 stars
11/20/2006
This is a favourite comfort food for my family, but differs from the above recipe. Milk burns easily, so I suggest using a can of water instead & adding another can of cr of mushroom (or other cream soup). Also, place the ingredients in a casserole dish and bake at 350 for 1 hr with the lid on, and 1/2 hr with the lid off. Make other variations to suit your tastes. Adding fresh dill, garlic, fresh mushrooms and/or cheese can make all the difference in the world. Read More
Helpful
(331)

Most helpful critical review

espinosax4
Rating: 1 stars
03/10/2006
I followed this recipe step by step and it definetly does not take 3 hrs. I re did it and in less than 1 hr. the rice was burnt. Read More
Helpful
(97)
59 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 10
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Vee26
Rating: 4 stars
11/20/2006
This is a favourite comfort food for my family, but differs from the above recipe. Milk burns easily, so I suggest using a can of water instead & adding another can of cr of mushroom (or other cream soup). Also, place the ingredients in a casserole dish and bake at 350 for 1 hr with the lid on, and 1/2 hr with the lid off. Make other variations to suit your tastes. Adding fresh dill, garlic, fresh mushrooms and/or cheese can make all the difference in the world. Read More
Helpful
(331)
Dawn Emery Stackhouse
Rating: 5 stars
11/12/2007
My mom has made this for years and it is one of my favorite dishes. One thing to remember though rice does absorb liquid so you may want to add milk if you notice it drying out. Since I have been making it I pre-cook my rice then add all the other ingredients and bake it for 25 to 30 minutes just to heat everything up. Read More
Helpful
(235)
espinosax4
Rating: 1 stars
03/10/2006
I followed this recipe step by step and it definetly does not take 3 hrs. I re did it and in less than 1 hr. the rice was burnt. Read More
Helpful
(97)
Advertisement
Amber Rogers Reeves
Rating: 4 stars
03/05/2009
1 1/2 cans of milk means using the empty soup can to measure milk with. Read More
Helpful
(74)
Leah
Rating: 5 stars
07/09/2008
Made it without onion and t was AMAZING!I made this recipe with the onion and it was to strong. Then I made it again for all-time sake without the onion and it was TERRIFIC!!!! it was amazing whoever put this recipe in deffinatly needs to lose the onion!! Read More
Helpful
(42)
GreggNYC
Rating: 1 stars
02/02/2007
Well I'll never do that again. After all that waiting stirring adding liquid adding spices taste testing and baking. It just wasn't worth the trouble. My boyfried felt bloated after one serving but still gave it 3 stars. (He wasn't the one who had to cook it.) It tasted like baked gruel with freeze dried chicken when all was said and done. (Sorry Kris.) Such things should only be consumed in prisons. Can't wait to scour that pan for 90 minutes. Urbanites turn back! Read More
Helpful
(34)
Advertisement
sly50
Rating: 3 stars
02/16/2006
This recipe is SO OLD. It's the first one I made about 35 yrs ago for an old, old boyfriend. I would only recommend it for the novice cook, otherwise it's very bland and boring. Read More
Helpful
(24)
LEIAINSANDIEGO
Rating: 2 stars
01/05/2004
a strong onion flavour that will knock your socks off Read More
Helpful
(22)
ChefNan
Rating: 5 stars
07/25/2008
I think I am going to try it with minced dried onions instead of the soup mix--since many people didn't care for strong taste...and it's so much cheaper and healthier than those salty packages. I am also going to use some white wine and water instead of the milk. Read More
Helpful
(18)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/27/2020