Chicken Rice Casserole


  • 1 (10.75 oz.) can cream of mushroom soup
  • 1 (10.75 oz.) can cream of celery soup
  • 1 cup water
  • 1 cup uncooked long grain rice {not instant}
  • Ad
  • 1 (4.5 oz.) can mushrooms, well drained
  • Garlic powder to taste
  • Black pepper to taste
  • 1 (1 oz.) envelope dry onion soup mix
  • 6 to 8 chicken pieces


Preheat oven to 325 degrees F. 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.

By Connie from Cotter, AR


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