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Country Chicken and Rice Bake

Country Chicken and Rice Bake

Chicken and Rice made the old-fashioned way – Southern Style. This is a favorite a classic comforting dish.


  • 1 can Campbell’s cream of mushroom or chicken soup diluted with 1 can of water, mixed until smooth.
  • 1pkg dry Lipton onion soup mix
  • Enough water mixed with the diluted soup to make about 4 ½ cups liquid, total
  • 2 cups white rice
  • 8 or so pieces of chicken, preferably thighs, or whole cut up fryer (if using bone in breasts cut crosswise into smaller pieces)


  • Preheat oven 375. In a large bowl or measuring cup dilute the soup and mix until smooth. Then add the dry soup and remaining water to make 4 ½ cups liquid total.
  • Spray a 9×13 pan with cooking spray, pour in rice.
  • Pour liquid into pan over the rice, gently stir until well mixed.
  • Place chicken over the rice(don’t worry it will look like too much liquid but it’s not).
  • Cover with foil and bake for 1 hr. Take foil off and bake about 10 min more or until the liquid is absorbed.

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