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.
Here’s what happens in the kitchen:
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.
Cut up the chicken into uniform small pieces.
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.
Mix together well until combined.
Pour mixture into a lightly sprayed casserole dish.
Cover with aluminum foil, and put into a 350 degree oven for 1 hour.
It’ll look something like this. Simple… but OH SO DELICIOUS!
Scoop it up on a plate with some roasted veggies or my personal favorite, a can of green beans!
Salt & Pepper, if desired.
Mom's Chicken & Rice
- 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
Preheat oven to 350 degrees.
Chop up chicken breast into small, uniform bite-size pieces.
In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover with tin foil.
Place into the oven for 1 hour.
After removing from the oven, Salt & Pepper to taste, Serve and Enjoy!
Recipe NotesFor 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.