Retro Onion Soup Chicken and Rice Casserole

 

I remember making and eating this Onion Soup Chicken and Rice Casserole back in the late 1950's. I was going through some of my older recipes that are budget friendly and this is the one that caught my eye. I could almost taste this casserole, it is delicious as well as comforting. It really goes together and is on the table in no time. It is a great casserole for the family or a great covered dish for a dinner party.

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How To Make

Retro Onion Soup Chicken and Rice Casserole

Pour the rice and the instant soup mix into a large mixing bowl.

Mix the rice and soup mix well.

In a mixing pitcher, stir together the mushroom soup and water.

Pour the liquid soup mixture into the mixing bowl with the rice and dry soup mixture and mix well.

Pour the soup mixture into a prepared 9X13 baking dish. Place the chicken breast on top of the rice. Dot the chicken with butter, then sprinkle the remainder of the dry soup mix on top.

Bake in the oven for 45 minutes to an 1 hour, 

then remove to a cooling rack.

Recipe

Yield: 6

Author: Miz Helen's Kitchen

Retro Onion Soup Chicken and Rice Casserole

A budget friendly retro hit. It goes together and is on the table in no time. A delicious casserole for the family or a covered dish dinner.

Ingredients

• 1 cup raw rice
• 1 package of dry onion soup mix, divided
• 1 ( 10. 50 ounce) can cream of mushroom soup
• 2 cups water
• 6 chicken breast, boneless and skinless
• 1 teaspoon black pepper
• 6 tablespoon butter
• Cooking Oil Spray

Instructions

1. In a large mixing bowl, mix together the rice and 3/4 of the dry soup. (make sure that the dry soup is mixed well in the packet before opening.
2. In a mixing pitcher, mix the cream of mushroom soup and water until it is smooth. Then pour the liquid soup mixture into the dry rice and soup mixture, mix well.
3. With a cooking oil, spray a 9X13 baking dish. Pour the rice and soup mix into the baking dish.
4. Pepper the chicken breast and lay it on top of the rice mixture. Place 1 tablespoon butter on top of each chicken breast. Sprinkle the casserole with the remainder of the dry soup mix.
5. Bake at 400 degrees for 45 minutes to 1 hour, until the chicken is done.
6. Remove to a cooling rack for 10 minutes, then serve warm.

Created using The Recipes Generator

This casserole is ready to serve.

I like to serve the casserole with 

a tossed lettuce and tomato salad.

Enjoy!

We really enjoyed making and eating this casserole, it sure brought back a lot of great memories. I will be making it more often it is a great casserole. Thanks so much for stopping by to visit with us today, I really appreciate your visit. Have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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