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Libby's Chicken and Rice Casserole

User Rating 4 Star Rating (2 Reviews)


Libby's Chicken Rice Casserole

Libby's Chicken Rice Casserole

Diana Rattray
Thanks to Libby for sharing this tasty everyday casserole. The chicken and rice casserole is loaded with flavor and it's easy to prepare and bake. Serve this casserole with sliced fresh tomatoes or a tossed salad for a satisfying meal.

I made some adjustments to Libby's original recipe, adding more water and increasing the baking temperature, but the combination of ingredients remains the same.


Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: Serves 4


  • 1 cup regular long-grain white rice, uncooked
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 1 1/2 cups water
  • 1 envelope dry onion soup mix
  • 4 boneless chicken breast halves, without skin
  • ground black pepper


Grease a 2-quart baking dish. Heat oven to 375°.

Put rice in the dish. Combine the soup, water, and onion soup mix; pour over the rice and stir to blend ingredients. Place the chicken in the rice mixture and sprinkle lightly with pepper.

Cover tightly with foil and bake for about 1 hour, or until rice is tender and chicken is cooked through. The chicken should register about 175° on an instant-read thermometer.

Serves 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
very good, and EZ Peezy, Member cathyvs64

I actually changed it up just a little, intentionally and unintentionally.... I didn't have cream of mushroom soup, so I used golden mushroom (campbells) and I think it was even better!! AND I forgot to cover my caserole dish, so I baked it the whole time uncovered, but it made a little bit of a crust on top, (my daughter LOVED that part) This was easy, and delicious, I would definately make this one again!!

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