Whats the easiest way to make chicken and rice?

Question

I looking for the recipe where you need one can of cream of chicken soup and one can of cream of mushroom soup?

Answer 1

Chicken~N~Rice

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soup' (chicken, celery, mushroom, or a combo)
1 medium, sautéed onion
2 tubes crushed Ritz crackers
1 stick melted butter

Cook the chicken, when cooled de-bone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.
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Creamy Chicken & Rice Casserole

2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers

In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.

Answer 2

That's the best! I didn't think anyone ate that but me!!!!

I always steam the chicken first (it's healthiest), but I do coat it with a mixture of egg and Italian bread crumbs. This creates a nice breading on it which combines well with the soup and makes it taste great.

So you coat the chicken, then brown it in oil, then add a small amount of water and steam it until it's fully cooked. Check it often to add water if needed. When it's cooked, remove it from the pan and chop it up. Take one of each kind of soup (or two cans of "Creamy Chicken Mushroom" by Campbell's, which is also great) and heat them up in the same pan you cooked the chicken in. Once they're hot, add the chicken. DON'T ADD WATER!! Just a little bit of milk to make it more pourable, but not too much! You don't want it to be runny. Meanwhile you're cooking the rice separately.

Once everything's ready, pour the chicken/soup mixture over the rice and enjoy!

I don't really use a recipe, but just estimate the amounts. Two cans of soup should be enough to serve three to four people, especially if you have a salad with it. You can add as much or as little chicken as you like, but the more you add, the thicker your sauce will be.

Answer 3

CHICKEN - RICE CASSEROLE

1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1/4 cup chopped onion
1 c. rice
8 - 10 pieces chicken

Mix together the soups, water, onion and rice in a flat casserole; lay chicken pieces (skin or unskin) on top of soup mixture. Bake at 350 degrees for 1 1/2 hours. Cover casserole with foil or lid after 1 hour of baking

super easy

Answer 4

So Easy Chicken and Rice with Mushroom:

1¼ hours 10 min prep
2-4 servings

4 chicken thighs (Skin Removed)
2 cups Minute Rice
2 cups milk (I use skim, you can use any type)
1 can cream of chicken soup
1 can sliced mushrooms

1. Pre-heat oven to 350 degrees.
2. Grease bottom and sides of casserole dish (I use olive oil, you can use cooking oil or butter as well).
3. Pour minute Rice into dish, then add milk, cream of chicken soup and can of sliced mushrooms.
4. Stir until cream of chicken soup is distributed through mix.
5. Season Chicken (again use your favorite seasonings) I have tried everything from garlic powder to regular chicken meat seasoning it all works well.
6. Place chicken in dish, spoon some of the mixture over each piece of chicken.
7. cover and bake for 60-70 minutes.
8. Remove from oven slightly mix and serve.

Answer 5

This is easier. Put dry white or brown rice in the bottom of a 9x13 pan. Place raw chicken on top of the rice. Boil 1 or 2 packages of Lipton Onion Soup with equivalent water on top of the stove then pour it over the chicken and rice. Sprinkle paprika over the chicken. Put it in the oven for 1 hour. Look at it after 40 minutes to be sure all the water has NOT cooked off and add a little more water to the pan (not too much that it still remains soupy at 1 hour).
It is delicious and soooo simple. It is a Sloveinian dish called Rossouta(sp?).

Answer 6

CREAM OF CHICKEN WITH WILD MUSHROOMS
SOUP

1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream (optional)

Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).
In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).

Answer 7

1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream (optional)

Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).
In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).

Answer 8

Cook your chick, cook your rice, mix in a bowl with 1 can cream of soup (chicken or mushroom) and you are done!

Answer 9

Cook your chicken & rice, pre heat your oven to 400 while you are cooking. when they are done get a casserol dish that will fit to your food quanity, add your chicken & rice, both cans of soup & mix together. put in the oven for25mins or until heated all the way thru, then this is optional add shredded cheese which ever one you like and put back into the oven until melted, that just tops it off.

Answer 10

brown the chicken first, then put in a pan, cover with the soup liquid and then bake at 350 for 30 minutes