Loading...

Preheat your oven to 350°F (175°C).

To an 8x8 inch casserole dish, add the instant rice.

Add the can of cream of chicken or cream of celery soup to the dish.

Pour in 1/2 a can of chicken broth (or water, if preferred).

Mix all the ingredients in the casserole dish thoroughly until everything is nicely combined.

Top the mixture with the chicken pieces, placing them evenly over the rice mixture.

Evenly sprinkle 1/2 a packet of dry onion soup mix over the chicken. If you prefer a stronger onion flavor, you can use a whole packet.

Cover the casserole dish tightly with aluminum foil.

Bake in the preheated oven for 1 hour. It's crucial not to peek during this time, as the steam is essential for cooking the rice and chicken properly.

After baking, carefully remove the casserole from the oven. Remove the foil and serve immediately.


Preheat your oven to 350°F (175°C).

To an 8x8 inch casserole dish, add the instant rice.

Add the can of cream of chicken or cream of celery soup to the dish.

Pour in 1/2 a can of chicken broth (or water, if preferred).

Mix all the ingredients in the casserole dish thoroughly until everything is nicely combined.

Top the mixture with the chicken pieces, placing them evenly over the rice mixture.

Evenly sprinkle 1/2 a packet of dry onion soup mix over the chicken. If you prefer a stronger onion flavor, you can use a whole packet.

Cover the casserole dish tightly with aluminum foil.

Bake in the preheated oven for 1 hour. It's crucial not to peek during this time, as the steam is essential for cooking the rice and chicken properly.

After baking, carefully remove the casserole from the oven. Remove the foil and serve immediately.
