Chicken rice bake
01.13.2011 
I found this recipe, written out in my mother's beautiful handwriting, stuck between the pages of an old cookbook. I was elated upon finding it because it is a recipe my mom made for us girls a lot growing up. It was one of our staples. It adorned our dining room table for many a family meal. It was delicious, and guess what? It still is!
It is super simple to put together, but it does take a while to bake so be aware of that.
Preheat oven to 325 degrees F.
In a saucepan, combine:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup water or milk
Stir over medium-low heat until the mixture is heated through and is well-combined. Remove from heat.
In a greased baking dish, pour enough of the soup mixture into it so that the bottom of the dish is covered. This will help to keep the rice from burning.
Evenly pour 1 1/2 cups of regular white rice over the top. Do not use instant rice.
Top the rice with half of the remaining soup mixture and the chicken. I recommend using 4 chicken breast halves or 4 chicken thighs. You could also squeeze a few legs in between them, or just do an entire dish filled with legs! Basically, whatever you can fit and whatever type of chicken suits your liking.
Top with the remaining soup mixture and a packet of dry onion soup mix.
Cover the dish (either with a lid or with aluminum foil) and bake in the preheated oven for 3 1/2 hours. I always do a quick chicken check at the 3-hour mark, just to make sure it isn't being over-cooked. Depending on the chicken and the oven, it can be finished cooking by that point.
Uncover the dish and bake for an additional 30 minutes.
The meat, cooked at a relatively low temperature, gets soooo tender and juicy.
Thanks, Mom, for another one of your delicious recipes!
Reader Comments (5)
Do you cook the rice prior to putting it in the oven, or is it uncooked rice? This looks delicious - thank you!!
You cook it for a total if 4 hour on 325!? That seems like to much. Is that the right temperature?
I'm very fond of old 1950s style recipes. This recipe using two cans of condensed soup seemed like something that would appeal to me.
I made up a batch but fearing there wasn't enough liquid to cook 1 1/2 cups of rice, I actually used three quarters of a cup of water.
Even that wasn't enough. Approximately 5% of the Rice was left uncooked. I realize that there could be a problem with the rice itself but that is a remote possibility because this particular bag of rice had been used before without a problem.
Are you sure there isn't a typo in the recipe? Possibly there should have been a full cup of water or even 1 1/2 cups.
The next time I make it I will put in more water.
The taste was really good. Except for the fact that approximately 5% of the Rice was uncooked, I liked it.
Hi Steve! Thanks for your comment! I haven't made this recipe since I wrote this post, but I don't remember having uncooked rice. I'm sorry for the uncooked rice! You have encouraged me to try the recipe again just to see. I will let you know what happens! Thanks for sharing your experience. I appreciate all feedback!
Megan
I just made this tonight. It was slightly overcooked at 2 1/2 hours. Still good though.