Easy Chicken & Rice Bake

Jeanne Gliddon


Polly, my BFF, gave me this recipe years ago and I have always loved it for its flavor and ease of preparation. Over the years I had to tweak one ingredient because the old recipe called for MJB Chicken Flavored Rice Mix and it can no longer be found. However, with my addition of the Rice A Roni, I can truthfully say that it does not change the flavor in any way. I hope you will try this delicious meal and enjoy it as much as my family does.

☆☆☆☆☆ 0 votes
6 to 8
30 Min
1 Hr 30 Min


6.9 oz
box chicken rice a roni, lower sodium
1 Tbsp
2 c
cut up chicken or your favorite pieces (i used skinless chicken breasts)
1/2 pkg
dry onion soup mix (lipton)
10 3/4 oz. can(s)
condensed cream of mushroom soup (1 can)
paprika for garnish


1Pre-heat oven to 300 degrees. In a skillet, melt butter and combine rice & vermicelli mix. Sauté over medium heat until vermicelli is golden brown, stirring frequently.
2Place rice mixture in a 9" x 13" casserole pan. Add seasoning packet from Rice A Roni and 2 cups water to rice and stir well.
3Place chicken pieces in casserole.
4Sprinkle the Dry Onion Soup all over chicken.
5Spread chicken with Condensed Cream of Mushroom Soup.
6Lightly sprinkle with Paprika to add color.
7Cover with foil and bake for 1 hour. Then uncover and bake for an additional 30 minutes.
8Serve & Enjoy!

About this Recipe

Course/Dish: Rice Sides, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids