Creamy Chicken 'n' Rice Recipe

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"This was my favorite dish when I was growing up," relates Renee Leetch of Canton, Ohio. "Now I appreciate it even more because it's fast, easy and nutritious. Served with biscuits and a salad, it's a hearty meal."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1 cup instant rice
  • 1 cup water
  • 1 can (15 ounces) mixed vegetables, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (5 ounces) chunk white chicken, drained
  • 1/4 to 1/2 teaspoon dried basil
  • Pinch pepper

Nutritional Facts

1 serving (1 each) equals 225 calories, 5 g fat (1 g saturated fat), 23 mg cholesterol, 1029 mg sodium, 32 g carbohydrate, 3 g fiber, 12 g protein.


  1. In a large saucepan, cook rice in water according to package directions. add the remaining ingredients; heat through. Yield: 4 servings.
Originally published as Creamy Chicken 'n' Rice in Quick Cooking March/April 2000, p11

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 24, 2015

"Very tasty, quick, easy, inexpensive main dish!"

Reviewed Sep. 15, 2014

"I didn't use the canned chunk chicken, instead I used leftover rotisserie chicken. It was a fast cooked meal using leftovers, which I love. Since becoming a field editor for this wonderful magazine, I'm amazed at all the wonderful cooks out there willing to share their great recipes! Keep sharing."

Reviewed Aug. 14, 2008

"Girrrlll! What a lifesaver! I forgot to take anything out of the freezer and literally had about 2 hours to come up with something for dinner. This was a perfect solution with homemade buttermilk biscuits and fresh snap beans on the side. My grand kids totally wiped it out. My husband asked if there was enough for him to take to work the next day. There wasn't!! Many, many thanks, Renee. TOH manages to find the best cooks and your recipe is a definite keeper!"

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