Rice and Chicken Casserole

Rice and Chicken Casserole is simple to prepare, easy to cook and a delight to eat. Submitted by David McCarthy, Australia


  • 1 can Cream of Mushroom Soup
  • 8 pieces of Chicken - Thighs (boned) are good to use in this recipe
  • 1 1/3 Cup uncooked Rice
  • 2 Tbsp. Pimento
  • 1 small can sliced Mushrooms and juice
  • 1 pkg. dry Onion Soup Mix
  • 1/2 stick Butter
  • 1/2 Bell Pepper (Capsicum)


In a 3 quart casserole dish melt butter, add rice, pimento, chopped bell pepper and mushrooms. Lay chicken pieces on rice.

Spoon soup over chicken.

Sprinkle onion soup mix over all.

Cover with water.

Cover with foil. Bake for 1 1/2 hours at 325F (around 165C).

Remove foil for the last 15 minutes to brown the chicken.

Serves 4.

A chilled glass of dry Reisling will make this chicken and rice casserole recipe taste even better


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