Does anyone know that reciepe with the chicken, can of cream mushroom soup, with rice or pasta, not sure?

Answer 1

Sure do. There's many variations, but this is my favorite.

http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=24702&page=0&index=4&SearchText=chicken+and+rice+bake&LastIndex=false

Answer 2

The first time I had this I had to know how to make it! My boyfriend's mom was typically vague, so I made my own version.

Arrange enough chicken drumsticks to cover the bottom of the broiler pan (the dark blue pan, don't use the silver top). Grease it with some olive oil first so they don't stick. Sprinkle chicken with Lawry's salt and pepper and cayenne powder if you like it spicy. In a bowl, combine one can of cream of mushroom soup and about half to 3/4 of a can of milk. Whisk it until the lumps are gone. Cover the pan with foil and bake it at 325 degrees F for two and a half hours. Take off the foil for the last half hour. They will be tender and delicious, the meat falling off the bone.

Serve it with rice on the side (made separately) and a salad of raw onion, cucumber and tomato slices. MMMM!

You can also remove the chicken to a platter and then stir the cooked rice into the juices and sauce and then serve the rice that way.

There really is no wrong way to do this, so experiment and have fun...sometimes I will throw curry powder in there too, that's really yummy.

Answer 3

Here's a real basic one.

Cook your rice/pasta separately.

While this is going on, brown some chicken breasts (I slice them into smaller pieces) in olive oil.

When the chicken starts to brown, add a can of cream of condensed cream of mushroom soup (or two depending on how much chicken you have)

Cover and let simmer.


Chop up an onion.

Add onion to the chicken mixture after it has simmered for about fifteen minutes.

After about thirty to forty five minutes--when you are convinced chicken is done--remove and serve over rice/pasta.

Their are others that you need to know the proportions more exactly which involves putting uncooked rice in a baking dish, covering it with chicken, and then cream of mushroom soup, and then baking.

But if you're not careful there, the rice will be undercooked.

Answer 4

I know one my family love (except my husband, so sometimes I substitute turkey).

Boil a whole chicken till done,with a bay leaf (then discard bay leaf when done)
Take the chicken out and save the broth.
Let the chicken cool/then debone ( I tear into smaller pieces)
Put one or two cups of broth to the side

I cook my rice in the rest of the chicken broth (enough for amount needed, if not enough add water)
Saute 1 onion
Then I blend the rice,chicken a and mushroom soup(usually 2 cans) it calls for 1mushroom& and 1 cream of celery, but i prefer all mushroom,and onion (also calls for Pimento but my family hates it.) and the reserved 1or2 cups broth.

Put it a 9x13 pan and bake at 350 degree oven for 45 mins.
(You can also put crushed potatoe chip or cracker crumbs on top, before you bake).

This sounds like a lot of work , and it is, but I do a little at a time, or prep before. My boys always ask me to make this, they are grown now, but when they visit, I better make it.

Answer 5

Start by browning the chicken in some oil. That can be done in the Dutch oven on top of stove. Then add whatever vegetables you have/like. I'd use at least onions, celery, carrots, etc. Add the cream of mushroom with a can of water/milk. Put on lid & place in 400F oven for an hour. Boil the pasta fo 10 minutes, drain & serve on plates. Spoon chicken, vegetables, & sauce over pasta.

Answer 6

INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup water
1 cup uncooked white rice
1 (4.5 ounce) can mushrooms, drained
1 pinch garlic powder
ground black pepper to taste
1 (1 ounce) package dry onion soup mix
8 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Answer 7

Chicken and Mushroom Bake with Rice
6 chicken pieces
1 c. water
1 can cream of mushroom
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.

Answer 8

De bone and chop up the chicken into bite size pieces. Place in crock pot ot slow cooker, add cream of mushroom soup, ( I use 1 large can of CREAM OF CHICKEN SOUP) on low while at work, or on high for a couple of hours. I usually cook up the white rice seperate and just ladle it over it to serve.

Answer 9

1 can cream of mushroom or celery soup
1 can water
1 can rice
6 chicken pieces ( I use boneless skinless breasts but you can use bone in breasts of thighs)
dry onion soup mix (Lipton)

Place soup,water and rice in casserole.
Place chicken pieces on top.
Sprinkle onion soup mix over top of chicken.
Cover with foil and bake at 350 degrees for apprx. 60 minutes.

Do not lift foil or peak will this is cooking.

Answer 10

Go to recipes.com and put in chicken. But I think that is all you use. Chicken, soup and rice. Want to cook the rice first unless youplan on doing it in the oven or in a crock pot