This delicacy is made by soaking cake in a mixture of cream, evaporated milk, and Baileys Red Velvet Liqueur. This gives the dessert a beautiful pink tint.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup water
- 1 cup uncooked white rice
- 1 (4.5 ounce) can mushrooms, drained
- 1 pinch garlic powder
- ground black pepper to taste
- 1 (1 ounce) package dry onion soup mix
- 8 skinless, boneless chicken breast halves
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9×13 inch baking dish and spread on bottom.
- Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 1 g |
| Sodium | 988 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! Didn’t have cream of celery soup so used cream of chicken, no onion soup mix so sautéed onions, garlic, shredded carrots with the mushrooms, added my own seasonings, then mixed that into soups, rice and water. Topped that with chunked up chicken thighs and baked for an hour. Sprinkled a cup of cheddar cheese over the top and broiled till golden brown. Delish!! Nice versatile recipe you could add any kind of veggies to like broccoli, corn or peas.
Great recipe. Will make again.
This is an easy recipe to follow. The mushroom soup and rice combine to make a great dish, especially with the onion soup mix on top. I highly recommend it.
No real changes, save for brown rice instead of white rice. It was great!
This didn’t taste the same as I remember from a dish like this from years ago. It was surprising, after using regular condensed soup, that it still needed salt and some other flavor. I think the recipe that I recalled from the past used sherry, which is fine for me, but I would like to be able to make it without alcohol for some occasions. Following a notation at the bottom of the recipe, I decided to make it in a crock pot. This was a mistake, because I wasn’t sure how long to cook it, so I overcooked it and the rice was mushy. I used chicken thighs instead of breasts, and twice as many mushrooms, as I already had a 7-oz. jar on hand and like mushrooms, and that amount seemed fine. I’m hoping that I can find my original recipe somewhere, or one online that tastes more like I remember. I might try this again and bake it in the oven, per the recipe, to see whether that makes a difference.
Did not come out hoped but will try again.
Husband loved it! I used cream of mushroom instead of cream of celery, and mixed in the onion soup mix as others suggested. I also used 1 tsp of garlic powder since we love garlic. Cannot wait to make it again!
Make in a small roaster, rice edges crisp up deliciously. Absolute comfort food.
This recipe is a family favorite that’s fast and easy. Just allow plenty of time for baking. I made a variation using pork chops that I’d like to share. Follow this recipe exactly. In place of chicken, use pork chops. I prefer boneless loin chops. No need to brown them. Season the chops with salt, pepper, garlic powder, onion powder and paprika. In place of white rice, use instant brown rice, such as minute rice. Continue to sprinkle the dry onion soup mixture on top and follow the rest of the recipe instructions. We love this!
Kept it as is, and the WHOLE family loved! A true miracle!
The flavor was great but it was kind of mushy. Maybe I used the wrong type of white rice? I will try this again. I made it exactly as it was written but mine had an offputting texture.
I had to sub a bit; chopped celery and onion in place of mushrooms, drumsticks, and my own seasonings in place of onion soup mix… but wow! We love it! The rice is just delicious and the meal is so easy to put together! Thanx Carol!
I looked at some of the suggestions and modified the recipe by adding frozen corn and peas and then mixing just a little of the package of onion soup mix in. I used 1/2 C of cooking wine and 1/2 C of water and I also made a topping of crushed cheese/garlic croutons mixed with dried basil and the rest of the onion soup mix. My family loved it and I will definitely make it again. I would have given it 5 stars except for the changes I made.
Great rainy day meal that I made in my Motorhome with a convection oven. I added chopped, cooked bacon to the recipe (sprinkled over soup mix in baking dish) and dehydrated onions to the soup mix up. Turned out wonderful!
I used just over a lb of chicken breast strips versus breasts and cut then up into small pieces and laid those on top . I also added some chopped fresh asparagus to add in a vegetable. Overall cook time was 1 hour.
Everything was great except the rice! It was crunchy.
This is such a simple recipe and tastes great. I would just add a few more spices next time I make it. I only used four chicken breasts as my husband bought the chicken and he likes them big and thick and it filled up the 9 x 13 plan. The rice was cooked. I did add some peas to the soup mixture. I will be making this for company and serve with a salad and bread.
I had lost my recipe for this dish that I had years ago and was so happy to find this one. The only thing I did different is I used chicken thighs because I always have for flavor. It’s awesome. Thank you for posting it .
Added an additional cup of rice. Used a ‘family size’ can of cream of chicken soup…added 1/2 cup more water and 1 cup of milk. No onion soup mix or canned mushrooms…rather sauted onions, mushrooms, and garlic which were added to the mix. Used big pieces of chicken breasts. Whole family enjoyed it.
Boring. We prefer Chef John’s version.
It’s exactly as it says on the tin, easy and tasty.