Chicken and Rice Casserole

It definitely has missed ingredients. I added a can n and a half of the soup then a can of water, I cubed the chicken n just mixed it all together but I did sprinkle the top with the onion dip powder n it came out great. Would definitely make again

wish I read the reviews prior to WASTING my rice, chicken and soup. AWFUL – the rice was hard, the chicken dried out, the onion soup lumped together into a salty ball. Obviously something is missing – a liquid for sure to blend everything together prior to baking….what a total waste of food and time

This recipe stinks. I wish I could give it zero stars. Rice was not cooked at all. Find a different recipe.

Hard, crunchy rice meant I should have read reviews before trying. My assumption that chicken juices would be enough to soften it was clearly incorrect. Chicken tasted good enough though and I’m adding water to the hard, uncooked rice and cooking for an hour to salvage. Very poor instructions.

This recipe needs work.First,the rice needs water.when the dish was done,most of the rice was hard and dry.Second,The time was to long.While the chicken had nice flavor,it was dry.Should bake for 30 minutes and uncover for 10.I knew better,but whenever I make a recipe for the first time I follow it exactly.My mistake.And it certainly didn’t look like the picture.

This is one of the easiest casserole that you can make. I have been making the same exact recipe for over 40 years. Best guest dinner dish.

This recipe needs liquid! If you don’t add liquid you end up with crunchy rice in mushroom soup leather. I recommend 1 cup rice to 1 cup water. I mixed the water and soup together in a separate bowl and poured it over the chicken. The juices released from raw chicken helped too. I followed the rest of the recipe as written. Even with the extra step, this is a very quick prep and very tasty.

As with the others, I added liquid and browned the chicken. Dish was a hit

I didn’t actually use this exact recipe. I used cream of chicken soup instead of cream of mushroom soup because no one in my family likes mushrooms. I put the soup in a bowl and then filled the empty can with water and added that to the soup. I filled it again, but only halfway, with water and added that to the soup. I whisked together the water and soup and set it aside. I put one cup of uncooked rice on the bottom of a casserole dish and then arranged the chicken, which I had cut into cubes on top of the rice. I poured my soul mixture over the rice and chicken and then sprinkled the onion soup mix (1 package) all over the top. I covered it with tinfoil and baked it at 375? for an hour.

So to be fair, I added 1 1/2 cans of water to this and cooked it an additional 15 minutes. However, some of the rice (more than just a little…. ) was still uncooked. I also added a layer of shredded cheese. The flavors were great, but the rice ruined it for us. I will try it again, but maybe use pre-cooked rice next time.

Not enough liquid rice was dry

After 45 minutes the rice had no moisture. Chicken was still raw.

After 45 minutes the rice had no moisture. Chicken was still raw.

Well two things, I have made this or a variation of this recipe for years…However, I mix one can of cream of mushroom soup and one can of cream of celery soup along with adding milk…I pour the milk in the cans and mix out the left over soups than pour in with the soup mix yes rice in bottom and chicken layered on top but than pour the soup n milk mixture over the top cover with foil and bake…and yes it takes aprox an hour than uncover and cook for a few min more.

I’ve made this dish for many years but with a few key differences. I use 1 can of Campbell’s Cream of Mushroom Soup, 1 can of Campbell’s Cream of Mushroom S,., .oup WITH garlic, 2 packages (not boxes) of Lipton Onion Soup Mix and I replace the water with Chicken broth. I cook the rice as directed on the package but instead of water I use the chicken broth, both soups and 1 package of the soup mix. Once the rice is close to complete I place it in a casserole dish or baking pan and arrange the chicken on top of it. I don’t like crunchy rice so this works better for me. I add the rest of the ingredients over the chicken and let it cook until the chicken AND rice are fully cooked. When I reheat the leftovers I put a little butter in it and it’s wonderful!!!

This recipe IS missing key ingredients — some kind of liquid. The rice does not cook evenly, and the soups on top are not mixed into a nice sauce. Like another reviewer, it was inedible as written, and now the family is hungry and frustrated. Follow the advice of some other reviewers and add liquid and mix it with both the soup mix and the can of soup. I don’t know how much to liquid to add, so check out some of the other reviewers who have been making this correctly for years, and try it that way. DON’T try it as written.

Took advice from other reviews. 1 can golden mushroom, 1 can cream of celery w/ 1 can water together. Pour and add rice. Seared chicken breasts first to brown outside and hold in moisture. Add on top of soup & rice mix. Add fresh garlic, onion, pepper, paprika, parsley and monetary chicken seasoning ( mrs dash works too) to the top of chicken. Cover w/ foil and bake. Add veggies of your choice during last 15 min.

I also agree that it is missing a few ingredients , the rice came out not cooked, chicken done too much and soup did not do the usual cooking and glazing over the rest of the dish, and tried it a second time adding a few things and still ended up rice to dry not tasting very good

DON’T DO IT!!! They left out key steps. I’m really upset, nothing about adding additional water or anything to help cook the rice. I was hoping for an easy fix it and forget it, but all I got was NOTHING for dinner and frustration. Thanks for nothing. I WILL NOT try this again.

My mom made this for over 40 years, it’s one of my favorite dishes. I love the rice, so I double the ingredients for the rice. Use 2 cups white rice, 2 cans cream of mushroom soup, 2 cans French Onion soup. Place rice in dish prepared with spray, mix soup together in a bowl and mix into rice (this is what will cook the rice and prevent it from being dry)place chicken on top, season with salt, pepper, and paprika, cover, and bake at 350 degrees for 2 hours, uncovering the last half hour. Never fails.

I too realized that there was way too little liquid here to properly hydrate the rice, so I added a cup of chicken broth midway through the baking and it was still dry in the end. Also the French onion soup mix made it quite salty. I wouldn’t make this again without using some of the suggestions from other reviewers.