The flavor and texture of this meatloaf recipe remind me a lot of my grandmother’s meatloaf. The state’s best meatloaf was produced by “Nanaw” Rowan. She didn’t give me her recipe when she went away, but I believe this is what I needed to reproduce it. It’s part of the magic of producing a masterpiece, so don’t allow the quantity of materials deter you.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup uncooked white rice
- 1 (1 ounce) package dry onion soup mix
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (4.5 ounce) can sliced mushrooms
- 1 cup milk
- 6 skinless, boneless chicken breast halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
- Place the chicken pieces in a 9×13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 2 g |
| Sodium | 1252 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
No More Crunchy Rice, yay!!!! I use the same ingredients but I assemble it differently. I boil boneless skinless chicken thighs until cooked and while that’s cooking, I use my rice cooker to cook 3 c white rice.i mix soup, garlic and onion powder and waer (or milk) in a bowl. I stir in chopped up chunks of chicken and some rice noodles the gravy mix, then pour it I to a casserole dish. After sprinkling the 2nd envelope of Lipton Onion Soup mix over the top, I cover it w/loose foil and bake about 30 min at 350 degrees. Easy peasy!
Been making this for 20 years, slightly different. I cook the chicken over a bed of onions and a stick of butter first at 350 for an hour, then mix up the rice (2 cups) / soup x2 / milk x2 and two packets of onion soup mix, then pour that over the chicken and bake another hour. The chicken falls apart and shreds into the casserole.
Been a family favorite for years! Always try to double it so I can have it the next night but it happens every time the whole family goes for seconds and that ends that. Very easy for beginner cooks. We have it 2 times a month.
I grew up with this and still it’s my favourite and I added several changes to the recipe over the years. Fast east not hard mix it all together and throw it on oven easy love it
Used rice medley with quinoa because I didn’t have regular white rice
My mother made something similar in the ‘60’s & ‘70’s. It’s just as delicious as I remember and definitely my husband’s favorite chicken and rice recipe. Sometimes I do add sliced carrots or peas. It’s wonderful winter comfort food.
I first used this recipe in the 1970s and have used it many times over the years, both for family meals as well as meals given to friends who have had surgery, a baby, a death in the family . . . It is so easy to reheat and everyone seems to like it! I personally do not like strong onion flavor, so I use a little bit of onion powder instead of the soup mix. I’m so glad it was posted here. I am frequently far away from home but still have to cook, and my original handwritten recipe is miles away at home!
I tweaked the recipe, I took out the onion soup mix. The kids didn’t like it with it in it. Also have used thigh meat and pork chops both come out wonderful.
The 2 cans of soup were enough mushrooms for me so I didn’t add more. I’ve made this years ago but forgot it. I used chicken tenderloins instead of breasts. Turned out great!
This is my favorite childhood meal. My grandma always made it with a whole cut up chicken bone in. I prefer to use boneless chicken breasts and to maintain flavor I brown them first. Makes all the difference in the world. Also use minute rice. It does not work with long grain in my experience.
Well I made this exactly the way it said to but the rice was crunchy! It had a great flavor but next time I will use instant rice!
needed a touch of salt – I used a salt substitute and it was fine.
Love it!
A family favorite! I use fresh sliced mushrooms instead! I also use I can cream of chicken & mushroom soup, and 1 can of mushroom soup.
I have to say, I will normally eat ANYTHING….but this is not something I will ever eat or make again. I followed the directions exactly as they are written…and I had high hopes…but they were shot down in burning flames.
I have to say, I will normally eat ANYTHING….but this is not something I will ever eat or make again. I followed the directions exactly as they are written…and I had high hopes…but they were shot down in burning flames.
Overall this is a good recipe, perfect for a busy night when my husband is working and I need to put something on the table. This reminded me of something my mother use to make when I was a kid. I used skinless chicken thighs and a packet of Lipton savory herb with garlic seasoning. The trick is to reserve some of the soup/seasoning packet and sprinkle it over the chicken instead of mixing it all into the rice. We all need recipes like this in our recipe boxes because not every night can be a fine dining dinner experience:)
I have made this several times without the soup mix, so I tried using the onion and mushroom dry mix from one review… (many said the onion dry mix was too salty). I added another 1/2 c of rice and little more milk to go farther, as well as other spices (garlic, paprika, pepper, cayenne, onion powder to doctor it up). This was a HUGE hit, and will be making it again! Def a keeper! I also used instant brown rice, which was another great tip as I have learned from making this previously that the (regular long grain) rice is a little tricky to cook!
I got this recipe from my sister-in-law years ago and lost it — this was the closest to what she made — it has always been a huge hit in our house. I use Safron rice (2 cup pkg) and just increase the milk. I also put half the onion-soup in the mixture and the other half on top. Thank you so much for posting your receipe — very grateful as I haven’t made it in quite a while.
This turned out horrible. I was very dissatisfied. The chicken was very dry and the rice was undercooked. I cooked it longer hoping the rice would cook more but it didn’t. Someone mentioned in their review that the rice would be undercooked if you use low fat milk. I used 2% milk and it was still undercooked. Ohh well, better luck next time.
This was so simple to make and so delicious!