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Friday, January 23, 2009

Creamy Chicken and Rice Casserole by Tish

2 cans cream of chicken soup
2 cans cream of mushroom soup
1 C. instant rice (raw)
6 boned or boneless chicken breasts
1 pkg. Lipton's onion soup mix

Use 10×15x2-inch baking pan. Put rice into pan raw. Mix 4 cans of soup together and pour over rice. Top with the chicken breasts. Sprinkle dry onion soup mix over the top. Cover tightly with aluminum foil and freeze if desired.

Serving Day:
Thaw completely and bake at 325-degrees till chicken is cooked through (1-2hours depending on the size of the chicken breasts and whether or not they are boneless).


  1. Our family really enjoyed this meal! If I were making it, I might cut the chicken breasts into smaller pieces, because the large breasts took longer to thaw than the rice. Thanks for a great dinner!

  2. My family loved this meal. All of the kids had at least second helpings. We ran out of rice before chicken, so would suggest a little less chicken and a little more rice. Wonderful meal!!!!!