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Souper Chicken and Rice Casserole
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Description
A easy, quick to pop in the oven, super yummy casserole! The chicken is so savory and perfectly seasoned, and the rice is creamy and delicious! Originally my mom’s recipe, it’s a family favorite!
Ingredients
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1 can Milk (use Soup Can To Measure)
- 1 cup Rice, Uncooked
- 1 whole Frying Chicken, Cut Up (or You Can Just Use Your Favorite Chicken Pieces)
- Salt and Pepper
- 1 package (1 Oz. Packet) Onion Soup Mix
Preparation
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.
Combine soups, milk, and rice in the dish. Place chicken pieces on top. Season chicken pieces with salt and pepper. Sprinkle with the onion soup mix.
Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
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2 Comments
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annamooney on 1.6.2010
This turned out great for me =) I halved the recipe so I only used cream of chicken and a half of a can of milk. I loved the sprinkling of onion soup. It gave the chicken a good kick. This is a good weeknight meal!
mamased on 12.30.2009
I have made this many times, with a couple of little changes. There are 8 in my family, so I use 1 1/2 c. rice, and 2 soup cans of water. I mix the onion soup mix into the rice mixture. After I put the chicken on top, I sprinkle it with poultry seasoning. I also bake it for 2 hours.
I’ve never tried it with milk. Sounds yummy!