Mom’s Chicken & Rice

When I was growing up, this was a serious family favorite in our home. We couldn’t wait for mom to make chicken & rice! It’s probably one of the most simple recipes out there, but she made it very seldom, I think because she wanted to keep it special. Also, My dad was the definition of a Midwestern Meal lover/eater- “Meat & Potatoes.” and to be more clear, RED meat and potatoes. I don’t recall many meals having chicken or turkey, but he sure loved this one. When I was older and began sharing the cooking responsibilities for the family, I remember hiding ground turkey in meals in attempt to fool him, and often I did… I think. Eric thought that I was such a terrible person for fibbin’ to him about the ground beef actually being ground turkey. But I’m sure he probably knew deep down and didn’t care, because I made sure it was delicious. I miss that stubborn man like crazy. 

 

This is actually a recipe form my Grandma Lois, possibly even my Great Grandma, Hattie, which I found out later while when telling my mom I had lightened it up a bit in order to make it more Weight Watchers Friendly. My mom remembers growing up and fighting with her brothers over the “crispy edges” of the rice that formed in the corners while cooking in the oven. Unfortunately, in the lightened up version I’ve lost those crispy corners a bit, because I’m guessing those corners were in fact fat that drained off the bone-in chicken. I’ve decided I’m also going to post the original, not-so-healthy recipe later on, because it’s too good too pass up. My lighter calorie version sure hits the spot though! Of course, I had to bring my mom a couple helpings to make sure that it passed the test. She said it tastes JUST like how she remembers it, despite lacking those dang delicious crunchy corners of rice!

 

You might look at the photograph and think it looks kind of plain and simple. And that’s the thing- it IS pretty plain and simple, but it’s SO good! I’ve tried to add some more vegetables in to this, but either they don’t cook correctly, or the rice doesn’t cook just right. The ratio is perfect, so i suggest steaming or roasting some veggies of your choice on the side to complete the meal. I grew up on a can of green beans on the side with this dish, so that’s my favorite way to eat it. Sometimes out of the can tastes just perfect! 

 

 

 

I hope you and yours enjoy this old family favorite as much as my family has. 

Xo- Star

 

Here’s what happens in the kitchen:

Mom's Chicken and Rice

Grab these ingredients — Chicken, 1 can cream of chicken soup, 1 packet of Lipton Onion Recipe Secrets (the real star of the show!), and 1 cup of white rice.

 

Special note: I’ve started brining my chicken before using it in most recipes. You do not have to do this step. I plan to make a post about my simple salt water chicken brine soon. I don’t completely understand the reasons, but brining your chicken breaks down some sort of chemical bonds in the chicken, making it SO much more tender and juicy. It’s kind of hard to overcook it in any way too. If you do choose to brine your chicken It’s super simple… grab either a pot or a big tupperware (with lids). Add raw chicken, about 3-4 tablespoons of kosher salt, water to cover the chicken, then close it up and put into the fridge. I’ve let the chicken set for 3-12 hours. The longer it sits the more tender it will be, BUT if it sits more than about 8 hours it will have a distinct saltiness. I have a salty tooth…. so it doesn’t bother me! Just a heads up, don’t plan on adding much salt during/after cooking if you choose to do the brining. 

 

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Cut up the chicken into uniform small pieces.

 

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Grab a big bowl and add all the ingredients… chicken, can of soup, a can of water, rice, and the packet of french onion mix.

 

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Mix together well until combined.

 

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Pour mixture into a lightly sprayed casserole dish.

Cover with aluminum foil, and put into a 350 degree oven for 1 hour.

 

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It’ll look something like this. Simple… but OH SO DELICIOUS!

 

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Scoop it up on a plate with some roasted veggies or my personal favorite, a can of green beans!

 

Salt & Pepper, if desired. 

Print

Mom's Chicken & Rice

Old-fashioned chicken and rice, lightened up for the perfect Sunday dinner.
Prep Time 5 minutes
Cook Time 1 hour
Servings 6
Author Star

Ingredients

  • 1 10.5 oz 98% fat free cream of chicken soup
  • 1 10.5 oz can of water
  • 1 cup white rice
  • 1 1/2 lbs chicken breast , raw
  • 1 packet lipton recipe secrets onion soup mix (dry)
  • Cooking Spray
  • Salt & Pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Chop up chicken breast into small, uniform bite-size pieces.
  3. In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
  4. In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover with tin foil.
  5. Place into the oven for 1 hour.
  6. After removing from the oven, Salt & Pepper to taste, Serve and Enjoy!

Recipe Notes

For a serving of 1 heaping cup -- 6 Smart Points. 6 Points Plus. 270 Calories. 2g fat. .5g sat fat. 29.5g carb. .5g fiber. .5g sugar. 29.5g protein.

 

66 Comments

  1. I tried saving this to Pinterest and get the following message:
    Sorry! We blocked this link because it may lead to spam.

    • Hi Erin. There isn’t any spam linked to my page. I’m working with Pinterest help center now to try to resolve this issue. It happens from time to time with newer blogs. I promise there’s no spam. Hopefully Pinterest will have it resolved. I just had my website verified by them so hopefully soon the rest will be resolved as well. Best, Star

  2. This reminds me of Kansas winter food. Yum!
    How many smart points per serving?

  3. Can’t wait to make this. I think my Mom made the same recipe. The only thing I see different is that you used the 98% fat-free soup in the “lightened up” version. Is that right?

  4. Jaime Ballard

    This sounds delicious; I am definitely going to give it a try! I am also looking forward to the original recipe for times when I want to splurge. 🙂

    • Yes! I will for sure be posting the original in a few weeks. It’s honestly not that terrible, it just has the bone in chicken with skin that adds a lot more points! Enjoy!

  5. Joanna Morrison

    Just made this and it turned out delish! The only thing is my recipe had only 4 cups instead of the 6.
    I followed recipe, will the points be different ???

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  7. Hi! The rice is uncooked before putting it in the casserole correct?

  8. Delicious!! Great for weekdays when I don’t feel like cooking because it’s so easy. Another one of our favorites.

    • I always have the stuff for this on hand because of that exact reason. Some times the day just disappears, but I know this can be made in an hour and completely satisfy all of the hungry bellies! Thanks and I am so happy y’all enjoy!

  9. This was a hit! We made it on a freezing cold night and it just hits the spot when you need comfort food.

    • I am so happy you loved this! I couldn’t agree more. This was a meal that I grew up on and it is the definition of comfort to me. AND it’s one of the easiest things to put together when you’ve got a lot of other stuff to do!

  10. How do you think it’ll turn out with a cup of brown rice instead of white? I have that in the pantry! Lol

    • I’ve seen people make it with brown rice and they said it was great! It might need a few extra minutes so just make sure the rice is tender. =)

  11. Nicole Briley

    Do you have printer friendly versions of your recipes? Am I just missing them? Thanks! Can’t wait to try out some of your meals. Just found your. Log through a friend on Instagram.

    • Hi Nicole! Welcome! Yes, There is a printer friendly version all the way down at the end of my photo step-by step process! I hope you enjoy! Let me know whatcha make! =)

  12. Hi! I made this and it was super yummy! I follow Points Plus, and when I put in the nutrition stats I come up with 6PP per serving but you have 3. Wondering if I didn’t do it right? Thanks!

    • I will double check. I might have made a mistake! I’ll get back to ya. I’m happy you enjoyed!

    • Hi Kylee! I just checked. It’s 6 Points Plus. I must have just simply forgot a number when plugging it in to the points plus calculator! Sorry about that. It’s all fixed now!

  13. I’m getting ready to make this….when I put it in the recipe builder I’m getting 8 smart points per serving at 6 servings, not 6 smart points….

  14. This is soooo good!! I follow you on IG which is what led me to your blog, and this is the first recipe I’ve tried of yours. It was fantastic! I tweaked it just a bit with low fat soup instead of fat free, and used boneless, skinless chicken thighs instead of breasts. It still worked out to 6 SP for 1/6 of a serving- I ate more though cause it was so darn good! Thanks so much for the recipe. It’ll be a regular in my house!

    • I’m so happy to see that chicken thighs work out to be the same points! I didn’t even try that because I figured it would be a bit higher, but chicken thighs are what is used in my mom’s original recipe so I am super excited to make this with them next time! So happy you enjoyed it!

  15. 9×13 pan?

  16. What size casserole dish do you recommend?

  17. Where is your casserole dish from? I love all of your cookwear and dishes!

    • Thank you! This is a Pioneer Woman casserole dish! Love it! I buy my dishes from anywhere and everyone! I have quite a collection. =)

  18. Hi! Do you think this would freeze well? If I mixed all the ingredients and froze?

    • Hi Ashley! I’ll admit I have not had a chance to test this one in the freezer yet because it goes way too fast in this house. It more than likely will, you may need to add a touch of chicken broth when reheating. I will make a note to freeze a batch super soon!

  19. Can you make this in the crockpot?

  20. Kristen guiliani

    Would this work with shredded chicken already cooked??

    • I have never tried it that way because my guess would be that the chicken would dry out being in the oven for a hour. Baking the chicken along with all the rice and seasoning ensures super moist and flavorful chicken!

  21. Do you think I could add carrots to the mix before putting it in the oven and have it cook all together? I have a 2 year old and she is super picky when it comes to vegetables, so I have to hide/mix things together. She will not so willingly eat veggies on the side. I might just add some baby spinach at the end and mix until wilted. I cant wait to try this!

  22. Hi! Have you ever made this with yellow rice? My husband is a fan of yellow rice so I was hoping I could make it happen. I LOVE all of your recipes!

    • I have not, but other people have tried different types of rices! I’m sure it would taste delicious and as long as you use the same quantities it should bake up the same!

  23. Hi! Have you ever made this with yellow rice? My husband is a fan of yellow rice so I was hoping I could make it happen. I LOVE all of your recipes! Thanks so much!

  24. This is the third recipe that I have tried from your site and I have loved all of them. I wasn’t sure about the onion soup with the chicken, I have only used it in beef recipes, but – wow! It was really good. I am searching the archives for more to try. Thank you!

  25. My family loved this!! And I love that it is ready in an hour!! Can’t wait to try some more recipes! Thanks so much

  26. I have Lipton Beefy Onion soup mix instead of plain Onion Soup mix. Have you ever used this? Think it will substitute ok?

    • I’ve never used it in anything. so I can’t say with confidence what it would taste like, but I assume it would taste just fine!

  27. If I use brown rice instead of white do I need to cook it longer?

    • I haven’t tried it with brown rice, but you shouldn’t need to. I’ve seen other people substitute it with different rice. Just to be sure when the hour is up take a tiny spoonful and test it out. If it still seems like it has a bite pop it in for a bit longer. I hope you enjoy!

  28. Is the rice plain long grain? Not minute right?

  29. Has anyone tried to convert this to an instant pot recipe? Just wondering if this would be possible! 🙂

    • I don’t have a instant pot. I’m just not one to have many appliances. I feel like I have seen a couple people do it in the instant pot and had success! Enjoy!

  30. This was fast and yummy! Low is Smart point too 🙂

  31. I’m only cooking for one and thinking about halving this recipe tonight. Have you ever tried? Do you think the cook time would be less? Thanks!

    • I have not tried halving this recipe. I’m sorry! I do know rice can be a little finicky when not using exact amounts. So I hope it worked out for ya! I do know people have frozen this and enjoyed it reheated. Hope you enjoyed!

  32. Omg! I was so excited to try this but my rice turned out crunchy what on earth did I do wrong?! ‍♀️

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