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Karen's Chicken and Rice

2 reviews
Servings 6 Prep Time 15-20 Minutes Cook Time 2 Hours


3 - 6 lbs Chicken - Breast
1 can Soup - Cream of Mushroom
1 Can Soup - Cream of Chicken
2 1/2 Cups Rice - White
1 can Mushrooms - Canned
1 Can Soup - Cream of Celery


Preheat oven to 350.

Mix rice and 2 and 1/3 cans soup and 2 cans water (mushrooms) in a 9 x 13 baking dish.

Place chicken pieces on top, cover with foil.

Sprinkel with salt and pepper -maybe a little galic power (plain is good I have tried the over inventive route - received a few funny faces).

Bake at 350 for 45-50 mins, and remove foil.

bake additional 45-50 mins. To let the chicken pieces brown and crisp.

Mix remaining 2/3 can soup with 1/2 cup water in a seperate bowl.

Spread over entire pan chicken and exposed rice.

Bake an addtional 20-30 mins.

Remove from oven and let cool 15-20 mins.

(Time to set the table and prepair a side).

I usually do canned/frozen veggies or a canned fruit sometimes topped with cottage cheese.

As this meal is quite filling dessert will wait till after dishes and then just a little sherbert usually dose the trick.

Rate this recipe


I dont understand what 2 and 1/3 cans soup is..and then the remaining 2/3 can...there are 3 different types/cans of soup in the recipe. How exactly do you measure the soup?