Mushroom Chicken and Rice

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Recipe Information

Recipe Created By: Kathy Przywara


1 1/2 cups long grain rice
3 cups water
3 Tbsp mushroom soup mix
3 boneless chicken breasts or thighs
to taste salt and pepper


Put rice in a covered 1 1/2 quart baking dish with a lid. Separately, whisk together water and soup mix. Pour over rice. Lay chicken pieces on top. Salt and pepper if desired. Bake at 350 °F for 1 hour or until liquid has been absorbed and rice is tender. Remove from oven and allow to stand for 10-15 minutes before serving.


We like this with chicken tenders. Optionally, you can brown the chicken in some oil or butter before putting on top of rice.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Use a safe mushroom soup mix as needed. I use a Kosher for Passover version that is dairy, soy, wheat/gluten, and corn free.

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