Creamed Chicken Over Rice Recipe

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Creamed Chicken Over Rice

Judith Lewis


I actually just made this for the first time tonight. (Also I just now found this website.) I had some chicken and thought I would improvise a meal. And Voila.. This is what happened. And the family loved it. This is actually the very first Recipe I've EVER written out, Soo.. If something seems amiss Please by all means let me know. (I'll have to get a photo next time. =/)

★★★★★ 1 vote
45 Min
25 Min


2 can(s)
of campbells cream of chicken and mushroom soup
1 box
of rice o roni herb and butter rice
2 Tbsp
of mrs. dash seasoning
6 small
chicken breasts, boneless and skinless


1Preheat your oven at 450 degrees and Take out a 9x13 glass baking dish.
2While the oven is heating take this opportunity to clean your chicken of any fat and Brown the Herb and Butter rice. (Following the browning instructions on the box of course.) Open the two cans of Campbell soup and take two table spoons full and smooth over the bottom of the glass baking dish. Sprinkle a little of the Mrs. Dash over the layer of soup.
3Once Rice is browned, follow the instructions for your rice further But instead of adding two cups of water add only one. DO NOT cook the rice over the stove. Instead pour the contents of the rice over the smoothed soup.
4Now place the chicken breasts in the dish. And then take the rest of the Campbell soup and cover the breasts thoroughly. Once again Shake a little Mrs. Dash over the top layer of soup.
5Cover with tinfoil and bake for 25 to 35 minutes or until the chicken reaches the mandatory core temp of 165 Degrees F.
6After baking let stand for about fifteen to twenty minutes. When first brought out of the oven it may look soupy but by letting it stand it will thicken.

About this Recipe

Course/Dish: Chicken