Chicken Rice Dinner

- POSTED ON: Nov 22, 2011

Makes 6 servings


1 1/2 cups rice (white uncooked)
1 can cream of chicken soup (12 oz)
12 oz water
1/2 cup mushrooms (4 oz can drained)
1 pkg onion soup mix (Lipton)
6 chicken thighs (skinless, boneless)


Spray coat rectangular baking pan
Pre-heat oven to 325 degees.
Stir together soup and water, add mushrooms, then add rice.
Pour into pan and spread out mixture evenly.
Place raw chicken thighs on top of rice mixture.
Sprinkle dry onion soup mix over all.
Cover tightly with aluminum foil.
Bake in 325 degree oven for 2 hours. (a bit longer is also okay)

Makes Six Servings
1 Serving =  

Calories: 343
Net Carbs 43
Protein 18.8 grams


Leave me a comment.

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Existing Comments:

On Apr 05, 2012 wrote:
My whole family absolutly loves this recipe.

On Apr 06, 2012 Dr. Collins wrote:
             186to134, I am very pleased to hear that.

On May 03, 2012 Alma wrote:
Considering how many different casseroles that you make, here is a link for the same pans I use and it is faster and cost effective rather than using aluminum foil. I have four of them and sometimes that is not enough. I think you would enjoy them.

On May 04, 2012 Dr. Collins wrote:
             Alma, thank you for the suggestion and the link. It sounds like a good idea. I checked it out and see that ... at that Amazon site ... it is currently unavailable. I do have one 9 x 13 pan with a lid similar to that and I like using it when I make a sheet cake for traveling. My only problem is that when I want to use it, I never can remember where I put the lid. =) Normally I use 4 heavy-duty 9x13 pans that I bought at Smart & Final years ago. They were "non-stick coated" and are pretty scratched up, but I still love them.

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