Mom’s Chicken and Rice Casserole

  • 1 lb boneless chicken strips, thawed completely
  • 2 cans cream of mushroom soup*
  • 2 cups uncooked white rice
  • 2 tbsp dried minced onion
  • 1 cup milk
  • 2 cups water
  • Salt & pepper to taste

Preheat oven to 350 degrees. Spray 13 x 9 x 2 dish and stir together all ingredients except chicken directly in dish. Lay chicken on top of mixture (it will sink slightly) and sprinkle with more salt and pepper. Bake UNCOVERED 40-45 minutes until chicken is done.


This was and still is one of my favorite comfort meals. Like so many things that my Mom made when I was growing up, there was no recipe for this dish; I had to invent it myself from memory. This is as close as I can get it without resorting to time travel.

*I have also successfully made this dish substituting 1 1/2 to 2 cups of creamy dip for the soup, such as my Knorr vegetable dip!


2 thoughts on “Mom’s Chicken and Rice Casserole

  1. Tony Burgess August 15, 2015 / 7:21 pm

    Reblogged this on The Blog of Tony Burgess and commented:
    My wife prepared this for dinner tonight and it was good. It is also easy to make and makes a lot for a couple or small family.


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