Golden Chicken with Rice Recipe
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Golden Chicken with Rice Recipe

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Chicken and rice has never been so easy, or so delicious! This very tender chicken is served over creamy wild rice; finish the meal with steamed carrots or another favorite veggie. -Sharon Juart of Rochester Mills, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES: 4 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups water
  • 4 chicken leg quarters
  • 1 envelope onion soup mix

Nutritional Facts

1 each: 561 calories, 25g fat (6g saturated fat), 111mg cholesterol, 2359mg sodium, 47g carbohydrate (2g sugars, 2g fiber), 36g protein.


  1. In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
  2. Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender. Yield: 4 servings.
Originally published as Golden Chicken with Rice in Simple & Delicious September/October 2008, p14

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katlaydee3 User ID: 3741999 235954
Reviewed Oct. 30, 2015

"I loved this chicken! I made a few changes and used 2 cans of Cream of Celery instead of the mushroom. I also used chicken breasts instead of the leg quarters. I was afraid that it might be dry, but it was moist and delicious."

gillettcookie User ID: 3422974 229408
Reviewed Jul. 11, 2015

"made it "as is" for dinner this evening. Very good! A great comfort meal! Thanks again, TOH!!"

lmmanda User ID: 1101093 209001
Reviewed Apr. 8, 2014

"The rice was very good, but I think I would try a different dry soup mix next time. The onions in the dry soup mix were really crunchy and kind of burned on the chicken. My family wasn't very fond of this recipe."

ebullock002 User ID: 2212793 168282
Reviewed Aug. 20, 2012

"This is a delicious recipe. To cut some of the calories from the skin of the chicken, I substituted chicken leg quarters for 1 pkg each of boneless chicken thighs and breasts. Doing this, you do not need to cook it the full 2 hours."

tchr90 User ID: 2795278 166541
Reviewed Mar. 24, 2012

"I love this recipe! I would make it more often but my husband doesn't like rice!!"

Kariberry User ID: 6424425 96358
Reviewed Dec. 27, 2011

"I love this recipe! I make it all the time, goes over very well and everyone loves it. Never any leftovers!"

alwaysdreamin User ID: 344765 128513
Reviewed Oct. 10, 2009

"I've had this recipe since the 70's and called it "No Peek chicken". I make it over and over. I only use one quarter of the onion soup mix, otherwise it is way too salty. Michele"

cjsu User ID: 865062 78614
Reviewed Sep. 2, 2009

"Re: Golden chicken with Rice

Made with white rice instead of Long Grain and Wild. It was delicious! cjsu"

Shelion User ID: 7953 96312
Reviewed Dec. 13, 2008

"To Joden: This doesn't come out with fluffy dry rice, but creamy like a risotto. If still too wet for you, try cutting back on the water a bit or uncover for the last 15-20 minutes of cooking time."

Shelion User ID: 7953 152323
Reviewed Dec. 13, 2008

"My husband doesn't care for cream of celery soup, so I used cream of chicken with herbs with great results! You can also exchange cream of mushroom with Golden Mushroom or Cream of Mushroom with Roasted Garlic. Doesn't help the salt issue but tastes fantastic!"

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