This is a meal in one dish. Very easy to prepare and it's gluten free.
Ingredients:
For the vegetables I used the broccoli, carrots, sugar snaps, peas & water chestnuts mixture.
Steps:
This page contains the following solutions.
Combine rice, soup, chicken gravy, and chicken. Put into a 2 quart casserole. Toss bread crumbs with melted margarine; sprinkle over top of he casserole.
Saute' together first 3 ingredients. In an ungreased casserole, combine the last 5 ingredients. Add the sauteed veggies to the last 5 ingredients and mix.
Coat a 4 qt. crock pot with cooking spray. In a saucepan, combine the cream of mushroom soup, cream of chicken soup, cream of celery soup, water, butter and 1 Tbsp. of the onion soup mix. Cook, over medium heat, until the butter has melted.
This recipe dates back to the 70's when I first began making it. It's one of our family's favorites and I hope you enjoy it too.
In frying pan, place oil. Let cook on low about 2 minutes. Add rice, let cook until golden. Add broth, let cook about 20 minutes (or until no longer hard).
In a skillet, heat the oil and add the peppers and onions. Cover and cook over low heat until tender but not brown.
Preheat oven to 325 degrees F. In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13-inch baking dish and spread on bottom.
Mix soups, soup mix, sour cream, milk and mushrooms. Add 2/3 of this mixture to the 2 uncooked rices in a bowl. Mix well. Pour into a 3 qt. greased casserole or 2 smaller casseroles.
Optional toppings are shredded cheese or 1/2 cup melted margarine and 1 cup crushed cornflakes mixed together. Combine all ingredients...
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
The Lemon Chicken with Herb Rice by Campbell's Supper Bakes boxed mix is delicious. Any idea how to make it from scratch? I'd like to make it less salty and healthier, if possible.
Here's an excellent Lemon Chicken recipe I've made for a couple of decades ... It sounds like a lot of work but it really isn't and the end results are yummy, very healthy and well worth the effort :-) I choose to cook it in a wok but a large skillet will do just fine ... You can freeze leftovers if you wish to :-) Actually, I think I'll enter this one in the recipe contest ;-)
Lemon Chicken
4 whole chicken breasts, boned skinned and cut in to bite size pieces (of course, you can buy already skinned and boned breasts)
4 tbls peanut oil
2 tsp corn starch plus 1 tbls mixed with one tbls water
3 tsp grated lemon rind
2/3 cup chicken stock
1 lb fresh snow peas
1/4 cup freshly squeezed lemon juice
Rice of your choosing
Toss chicken bites with 2 tbls oil and 2 tsp cornstarch
Heat remaining 2 tbls peanut oil in wok or skillet
Stir fry chicken about 2 minutes
Sprinkle with lemon rind and then add chicken stock and snow peas
Stir fry 1 minute
Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened
Serve over rice
Bon Appetite ;-)
OOH! That sounds yummy!
Possibly you have a recipe for chicken cooked on a bed of flavored rice, everything covered with a can of sauce and a crumb topping? This is basically a description of the Campbell's Chicken meal. Normally I detest boxed meals, but this one is a winner.
Yes, I have re-created it!
LEMON CHICKEN WITH HERB RICE SUPPER BAKE (CAMPBELL'S COPYCAT)
Crumb topping (enough for several batches):
*1 pouch original Shake & Bake
Baking sauce:
*1 can cream of chicken soup
*Zest from 1/2 lemon
*Juice from 1/2 of the lemon
Rice:
*8 oz (1/2 lb) long grain rice (NOT parboiled)
*2 Tbsp unsalted butter, cut up
*1/2 tsp salt
*Zest from 1/2 lemon
*Juice from 1/2 lemon
*1/4 c small-diced carrots
*2 Tbsp small diced red bell pepper
*1/8 tsp turmeric
*1.5 tsp chicken bouillon powder
*1/4 tsp garlic powder
*1/2 tsp onion powder
*1.5 tsp dried basil
*1.5 tsp corn starch
*2.25 c hot water
*4 boneless, skinless chicken breasts
Mix the crumb topping ingredients and set aside. Put the leftovers in an airtight container and store in a cool, dry place until expiry date on Shake & Bake package.
Mix soup with half the lemon zest and half the lemon juice. Set aside.
Heat oven to 375°F.
Combine all dry rice ingredients, carrot, bell pepper, butter, and remaining lemon zest and juice in a 9x13 glass baking dish. Stir in hot water.
Lay the chicken breasts on top of the rice. Top with the baking sauce, then sprinkle with crumb topping (you will NOT need to use more than maybe 1/4 of the crumb topping per batch, at most).
Bake for 30 minutes or until rice is cooked and internal temperature of chicken is 165°F. Remove from oven and let rest 5 minutes. Stir rice before serving.
Is there anyway you could find a copy cat recipe of the Campbell's super bake but the garlic chicken one? Also they used to have sizzle and stir boxes where you just added the chicken. The sauce is what i cant figure out. It was the savory herb chicken and bowtie. Im 32 and i would eat these two every day if they still made them. They were my childhood and i know my kids would love them.
This is a very old question, from 2008. It might be better to post your question directly on ThriftyFun so that our active members can see it to respond.
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A friend of mine who used to make the most delicious chicken and rice casserole died suddenly and I would love to have the recipe. I overheard her once saying that she put a packet of something she bought at the store in it to season. I don't know if it was a packet of salad dressing mix or perhaps a dry soup mix, but the results were delicious. She put whole pieces of chicken on top of the rice that was seasoned and baked it in the oven. Has anyone got any idea what the recipe might be?
My sister-in-law always used to put a packet of Lipton chicken & noodle soup mix (without the noodles, just the yellow hard seasoning mix) in her chicken & rice, which was absolutely delicious. She also used to put some Adobo seasoning in it too.
I use a recipe from Campbell's website called Chicken and Rice casserole. It uses Canned Cream of chicken soup and I bump it up with some more seasonings. Starts on the stove and ends in the oven in about 45 cooking minutes. Look on their website, see if it sounds good and then I can tell you how I "customize" it.
This is a recipe I've made for years....it sounds a lot like the recipe your friend made....we love it-and I ESPECIALLY love it on those real hectic days because it's so easy to throw together!
Hope this helps you out!
Carol
BUSY DAY CHICKEN AND RICE CASSEROLE
1 can cream of mushroom soup
1 can cream of celery soup
1 c. water
1 heaping cup long-grain rice (not instant rice-I use the Uncle Ben's long grain-have even used brown rice and that works fine too)
1 (4 oz.) can sliced mushrooms, optional
6 pieces chicken, skin removed (I use boneless, skinless chicken breasts, but you can use also use the legs and thighs)
Garlic powder, onion powder and pepper to taste (to season the chicken pieces)
1/2 pkt. dry onion soup mix
Mix cream of mushroom soup, cream of celery soup, mushrooms (if desired) and water together in the bottom of a 13x9x2" baking dish; sprinkle on rice. Season chicken pieces with garlic powder, onion powder and pepper (if desired) and lay chicken over the soup/rice mixture. Sprinkle the dry onion soup evenly over all. Cover tightly with foil. Bake @ 325 degrees for 2 hours.
I use the lower fat and sodium soups with great results.
I have a recipe that might be what you are looking for
it is called No Peek Chicken
No Peek Chicken
1 Chicken, cut up ( or your favorite chicken pieces)
1 envelope dry onion soup mix
2 cans cream of chicken soup
2 cups uncooked rice
2 soup cans of water
Place chicken in bottom of roaster or casserole dish. Sprinkle with dry onion soup mix. Pour the 2 cups of uncooked rice over this; set aside. Mix the 2 cans of cream of chicken soup with the 2 cans of water. Pour evenly over chicken and rice. Cover tightly with aluminum foil.
Bake 350° for 1 hour until chicken is done. Do not peek
until done.
I have added chopped carrots to this dish also and it turns out great every time. Hope you like it.
Joanne
That was an old recipe from the Lipton Dry onion soup mix
I am looking for a recipe for Chinese Chicken. It's a casserole type dish with rice (not noodles), water chestnuts, lemon juice, mayonnaise, and of course chicken which is cooked and cut up and I think it also contains cream of chicken soup. I lost all my recipes when my hard drive crashed. Ugh!
By Kathy from Sylvania, OH
Here are several variations with those ingredients:
www.cooks.com/
www.cooks.com/
www.cooks.com/
www.cooks.com/
or check here for more:
www.recipepuppy.com/
It's easy to bake chicken and rice together in one dish. This makes a hearty dinner with very little prep.
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Prepare wild rice according to package directions. Meanwhile, cook onion in butter until tender but not brown. Remove from heat and add flour.
Grease 9x13 inch pan, cover bottom of pan with rice. Add celery soup and mushroom soup and 1 can water. Mix well with rice.
In a casserole dish, mix all ingredients, except chicken. Add chicken and bake covered for about 1 1/2 hours in 350 degree F oven.
I am looking for a recipe that includes canned chicken, brown rice, a can of cream of something and a few other things then it is baked. It is served with cranberry sauce.
I'm looking for a simple chicken and rice casserole that has french fried onions on top and in it.
This recipe was given to my by my sister-in-law right after her brother and I got married. Every time I have to prepare a dish for some occasion, it is requested that I bring this one.
Mix all above ingredients and place in a 9x9 inch or 9x13 inch pan. Place chicken pieces over top. Can use 4 chicken breasts of can use 1 chicken (cut up).
Spray a 9 x 13 inch baking dish with nonstick cooking spray. Combine rice, soup mix, canned soup and water in a bowl. Mix well.
