Compared to chowders from restaurants, this fish soup is a little thinner. This was created with a homemade fish stock produced from sea bass, and the cooked fish from the stock was also utilized in the chowder. Serve with sourdough French bread.
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup uncooked white rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ⅞ cups water
- 1 (1 ounce) package dry onion soup mix
- 4 skinless, boneless chicken breast halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9×13 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!
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 959 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy!! Great comfort food
I think it’s great, because a subtle idea is that you can make lots of easy little changes to make it your OWN recipe.
This was one of the first recipes I learned to make over 50 years ago and it was delicious. I had lost my recipe and decided to look it up here. Thank you for posting. Easy but delicious
I added fresh green beans as I had them on hand and used cream of chicken w herbs b/c of course trying to find. Or all things like cream of chicken soup is ridiculous right now, but it tastes fantastic! And super easy to put together!
I have made this. My family wasn’t crazy about this meal. The rice was excellent but the chicken was dried out.
A very tasty meal and really easy. The only change I would make next time is to add about half of a finely chopped onion.
Looks good and taste delicious. Only problem I see is someone has used the wrong picture for this recipe. In the pic, I see peas added. According to the list of ingredients, and the video, there are no peas. I know I can still add them, but the peas are what attracted me to the recipe. No peas in the actual recipe, not a big problem for me……just saying 🙂
Pantry substitutions: cream of mushroom soup; a local seasoning mix instead of branded onion soup packet. The dish was missing something. Tried several minute, incremental adjustments once initial cooking was done until it was far from the original recipe: peas, black pepper, garlic powder, onion salt, tummeric, artisanal Worcestershire sauce (for umami), Parmesan cheese, and finally a ½ cup of white wine. I mean, we ate it, but it wasn’t to either of our liking even with the tinkering.
It was quite tasty and easy to make.
I “healthified” it. I used 98% fat free cream of mushroom soup, brown rice and added cut up mushrooms, carrots and celery. I also added some poultry seasoning and herbs du Provence for extra seasoning. I took the advice of others and cubed the chicken, mixed everything in a bowl, then put it in the pan. I’m putting it in the oven and running to a yoga class. Hope it’s all good when I return.
This was a winner!
Flavor was great…rice wasn’t totally cooked so should have cooked longer but would have been too dry. Next time I will add just a bit more liquid. I used cream of onion soup and french onion soup to replace the water. I will make it again maybe add a few vegetables.
Doesn’t get much easier than this! I didn’t even pat the chicken dry, and it turned out just fine. This is a good dish for a beginner cook to make. Can’t mess it up!
I loved the rice, but my chicken was tough and dry. I only cooked for 1 hour, the rice was perfect with the best flavor.
My wife and I enjoyed this. Real comfort food. I cut the chicken breasts in half. I added diced red pepper and peas for color and flavor. I used a casserole dish with a heavy lid rather than messing with foil. It’s easy to prepare which makes it even more attractive. I will make it again.
this really is easy to put together. I like to cook my chicken first then shred it and put it in the bottom of the baking dish. Then I combine the rice, soup, with chicken broth instead of water and Knorr Vegetable recipe mix instead of onion soup mix. I pour that over the chicken, cook at 400 degrees until it is nice & bubbly and the rice is cooked through. My family, who are difficult to please, actually like it. I have made it several times and always get a good response from them.
Love this recipe. It is easy and you can literally add whatever you want to it. I added broccoli and replaced the water with chicken broth. It was delicious.
I will make this monthly! Good and easy. Chopped up the raw chicken and mixed the rest ingredients except onion soup and poured over chicken. Sprinkled on onion soup. Also threw in a handful of frozen peas for color in the mix. Coooked 1 hour covered…easy peasy…
Firstly, thank you to the contributor for this recipe. I’m older, retired, cooking for one, this recipe was a joy; so very simple. I will consider adding other veges next time, other than peas. While ‘quick may not mean good’ in this case this recipe is both quick, versatile and highly recommended, enjoy.
I added a 12 oz. jar of chicken gravy and cut back on the amount of water. I put skinned chicken legs on top of the rice mixture. I was very pleased with the result.
I made this tonight. Thought it was pretty good. I added sour cream to the mixture only because I love sour cream & I add it to a lot of my cooking if it fits the recipe. I would definitely make it again. I did brown the chicken & mixed all ingredients with the chicken.