This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.

  • Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

314 calories; 5 g total fat; 60 mg cholesterol; 959 mg sodium. 38.8 g carbohydrates; 26.2 g protein; Full Nutrition

Reviews (444)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2008
I make this recipe all the time with some changes. First I cut the chicken into bite sized pieces then in a bowl I combine all the other ingredients and mix well. I pour the mixture over the chicken cover with foil and bake as directed until the rice is done. It's a simple dish but if you make it as directed I find that the rice doesn't get cooked and the ingredients don't blend well together. Made the way I do it it's a flavorful and simple dinner. Read More
(2711)

Most helpful critical review

Rating: 1 stars
01/24/2011
Easy doesn't equal good. Read More
(26)
569 Ratings
  • 5 star values: 206
  • 4 star values: 218
  • 3 star values: 71
  • 2 star values: 43
  • 1 star values: 31
Rating: 5 stars
06/09/2008
I make this recipe all the time with some changes. First I cut the chicken into bite sized pieces then in a bowl I combine all the other ingredients and mix well. I pour the mixture over the chicken cover with foil and bake as directed until the rice is done. It's a simple dish but if you make it as directed I find that the rice doesn't get cooked and the ingredients don't blend well together. Made the way I do it it's a flavorful and simple dinner. Read More
(2711)
Rating: 5 stars
06/09/2008
I make this recipe all the time with some changes. First I cut the chicken into bite sized pieces then in a bowl I combine all the other ingredients and mix well. I pour the mixture over the chicken cover with foil and bake as directed until the rice is done. It's a simple dish but if you make it as directed I find that the rice doesn't get cooked and the ingredients don't blend well together. Made the way I do it it's a flavorful and simple dinner. Read More
(2711)
Rating: 4 stars
10/09/2006
The first time I made this it tasted fantastic however the rice on the bottom didn't cook and the chicken was a little over done. The next time I made it I cut the chicken up into 8 pieces instead of 4 and I mixed in the liquid and rice. I also mixed in the soup mix. This time it was cooked perfectly! I've made this 3 times now and this time I didn't have cream of chicken soup so I substituted cream of broccoli and it was FANTASTIC. We had no leftovers and that never happens. Read More
(1343)
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Rating: 4 stars
02/10/2008
For a very simple basic dish this was pretty good. It reminded me of something my grandmother would make. I made a few changes. I used cream of mushroom soup; I added a little more water; I did not use the onion soup mix (seemed that it would be incredibly salty with the onion mix in addition to the soup) and instead used a little dried herbs seasoning mix (basil garlic rosemary thyme etc) and fresh garlic for more flavor; I added fresh mushrooms; I mixed the water rice and soup mix rather than pouring the mixture over the rice; and I used two chicken breasts because that's all I had. I baked it for an hour which was probably a little long. The rice tasted almost like a nice creamy (easy) risotto. You could do a lot with this recipe and I'll keep experimenting with it. Read More
(907)
Rating: 5 stars
03/20/2007
This is sooooooooo good!!!! Put in crock pot before work...came home to delicious-smelling house! I used yellow spanish rice and set on low for 6 hours. It came out great! Served with steamed asparagus. Read More
(528)
Rating: 4 stars
06/04/2007
I sauteed celery onions & garlic to add along with fresh broccoli before baking- that gave the veggie addition I wanted Read More
(370)
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Rating: 4 stars
02/26/2007
This dish was yummy. I changed a few things though I used chicken flavored rice mixed in cream of mushroom soup instead of cr. of chicken and used 1/2 a package of onion soup mix and used chicken broth instead of water. but you need to mix the rice in w/ the liquid also the soup and I poured it all over the chicken and added cheese the last 15min.Only bake it for 1hour Read More
(335)
Rating: 4 stars
01/24/2008
I made this last night. I changed a few things after I read the other comments and here is what I did. Instead of water I used a can of chicken broth instead of cream of chicken soup I used a jar of chicken gravy and instead of onion soup I used vegetable soup. I seasoned the chicken with garlic salt seasoned salt and paprika. It was so good......my 6 year old my 2 year old and my husband loved it! Read More
(246)
Rating: 5 stars
05/09/2007
Very easy to make. Good flavor. I added a little extra rice since many stated the rice was too mushy. It came out great. I would recommend cutting up the chicken into smaller pieces so it can absorb more of the flavor. It was a little bland but very tender and juicy. Read More
(160)
Rating: 5 stars
03/20/2007
This was so simple but yet so good. I did brown my chicken in butter jalapenos onions garlic and dill. Also used chicken broth instead of water. I will make this again. Read More
(147)
Rating: 1 stars
01/24/2011
Easy doesn't equal good. Read More
(26)