Golden Chicken with Rice Recipe
Golden Chicken with Rice Recipe photo by Taste of Home

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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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."

Reviewed Jul. 11, 2015

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

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."

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."

Reviewed Mar. 24, 2012

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

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