baked chicken and rice Archives

Baked Chicken and Rice

My Aunt Mary Jane posted the original recipe for this meal on her Facebook page. It looked delicious so I decided to give it a try. We’ve had it a few times now, and we all really like it. I will post the link to the original recipe down below, but keep in mind that I altered it quite a bit……

Here’s how I make it:

The very first change I made was to substitute long grain rice for the box mix the original recipe uses. I didn’t have the box mix and I ALWAYS have plain long grain rice on hand.

Next I used two packages of onion soup mix. You can use whatever floats your boat, but I used the great value brand.

I only use ONE packet of the soup mix with the rice, save the second one for sprinkling on the chicken on top.

One can each of cream of celery and mushroom condensed soup….

Use the cans and fill them with water – around 3/4 full each…..

Here is where you can choose your protein. We love chicken, but Liv doesn’t eat it, so I’ll show you how I make my life easier….

Chop the chicken in to bite sized pieces….

I also chop tofu for Liv…..

Also a side note that’s important, spray your baking sheet with your favorite oil spray. I live on the wild side and normally don’t do this, but it WILL stick if you don’t. Ask me how I know….

After mixing the rice and soup mixture well and putting Liv’s tofu into her own small baking dish, I pour about one cup of of this over her tofu and her dish is ready to bake.

Add the chopped chicken to the rest of the rice mixture….

Pour into the baking dish…..

The original recipe called for the whole chicken pieces to be laid over the rice-soup mixture. It was fine this way, but your dish will stretch WAY farther if you chop up the chicken. Also, when you sprinkle a spoonful of the onion soup mix over the chicken it is very intense and Denton and I thought it was too much. However, Hayden loved it like that. So, not only is this for aesthetically pleasing results after it bakes, but Hayden can eat this piece of chicken, hahaha.

The teaspoon of onion soup mix from the second packet. You will have a lot left over for the next time you make this.

Cover with aluminum foil and bake for around 35 to 40 minutes.

Liv’s dish with tofu….

Our dish with chicken!

And voila! Supper is complete. Here’s the handy dandy printable.

Baked Chicken and Rice

Print Recipe

Prep Time 10

Cook Time 35

Course Main Course

Ingredients

3 boneless, skinless chicken breasts
2 cups long grain white rice
1 (10.25 ounce) can of cream of celery soup
1 (10.25 ounce) can of cream of mushroom soup
1 1/2 soup cans water
1 box onion soup mix (2 packets)

Instructions

Preheat oven to 350*. Spray your baking pan with your favorite oil spray.
Combine rice, both cans of soup, water and one packet of onion soup mix together and mix well.
I always slice my chicken breasts across long ways, because they are always so large. Save one half of one of the breasts to nestle on top of the rice mixture after you pour it into the baking pan. Cut the other chicken breasts into bite size pieces.
Mix the chicken into the rice mixture and pour into the baking pan. Place the remaining chicken breast on top of the rice mixture and sprinkle a teaspoon of the second packet of onion soup mix on top of the chicken. Cover the baking pan with aluminum foil and bake for 30 to 40 minutes. Until the chicken is cooked through.
Enjoy!