It’s no secret that I am a huge fan of quick and easy chicken recipes…most of the time I have chicken on hand and it’s so versatile that you can do just about anything with it. I celebrated a birthday last month, and was delighted to receive a card from Jason’s Aunt Donna (hi Donna!) with a bunch of her favorite recipes included! To me sharing recipes and passing them between families is so important, and I know that one day I’ll be handing most of these recipes down to my kids too.
One of the recipes included was for a Chicken and Rice Bake. I read through the ingredients, surprised that I had them all, and read quickly through the instructions. Super easy and you just throw it all in the oven. Dinner’s on the table an hour later. Bam! It wasn’t until I got to the end of the instructions that I noticed a small note: From Mellie 1993.
This made the recipe even more special; Mellie is Jason’s mom and she passed away a year after we were married. So thank you again Donna, for sharing this recipe with me. Jason said he remembered it from when he was a kid.
I did tweak the recipe a little bit, and I’ll note where I did.
Chicken and Rice Bake
- 1 can Cream of Mushroom soup
- 1 can Cream of Celery soup
- 2 envelopes Lipton Onion soup mix
- 1 cup white wine, chicken broth or water
- 4-6 boneless chicken breasts (I cut the chicken into small pieces since I have to cut it all up for the kids)
- 1 cup white rice
- 3-1/2 cups boiling water
- 1/2 cube butter
- Preheat oven to 350 degrees. Place chicken in an ungreased casserole dish. Mix the cream soups and one envelope of onion soup mix together. Pour mixture over chicken. Put in the oven and bake for a total of 1 hour.
- In another casserole dish, pour the boiling water over the rice and second envelope of onion soup mix. Top with the butter. Cover. Put in the oven and bake for a total of 45 minutes (I put the rice in after the chicken had cooked for 15 minutes).
Variations: I think chicken, pork or turkey would be yummy with this dish. As for the rice, my family loves Rice-A-Roni’s Broccoli Au Gratin, which I used in place of the white rice & second envelope of onion soup mix. It came out really well. I also think the chicken would do well in a crock pot on low for 4 hours or so. Microwave some white rice and serve the chicken over the top of it!