Baked Chicken and Rice


  • 1 fryer cut up or 6-8 other pieces of chicken
  • 1 10.5 oz can cream of mushroom soup (condensed)
  • 1 1/2 soup cans of water
  • 1 pkg. dry onion soup mix OR 2 T. bulk onion soup and dip mix
  • 1 C. long-grain rice


  1. Scatter the uncooked rice in the bottom of a greased 9×13 pan. Sprinkle with a few shakes of salt. Set chicken pieces on top of rice. Mix mushroom soup, onion soup, and water together. Pour over chicken. Cover with foil and bake at 325 for 2 hours. Uncover the last 25 minutes to allow browning.
  2. Notes: This recipe freezes well after it’s cooked so if you’re cooking for a smaller group it’s easy to portion off and free in individual servings OR do the recipe in 2 8×8 pans. I’ve also used a deeper dish and doubled the rice and soup mixture.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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