Rice and Chicken Casserole


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

4 servings


  • 1 cup uncooked white rice

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 (1 ounce) package dry onion soup mix

  • 1 ½ (10.75 ounce) cans milk

  • 1 (4 pound) chicken, cut into pieces


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

  2. 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
38g Fat
27g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 646
% Daily Value *
Total Fat 38g 48%
Saturated Fat 11g 56%
Cholesterol 175mg 58%
Sodium 737mg 32%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 47g
Vitamin C 4mg 21%
Calcium 105mg 8%
Iron 4mg 20%
Potassium 558mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.