Golden Chicken with Rice Recipe
- 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
- 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.
1 serving equals 561 calories, 25 g fat (6 g saturated fat), 111 mg cholesterol, 2,359 mg sodium, 47 g carbohydrate, 2 g fiber, 36 g protein.
Reviews for Golden Chicken with Rice
"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."
"made it "as is" for dinner this evening. Very good! A great comfort meal! Thanks again, TOH!!"
"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."
"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."
"I love this recipe! I would make it more often but my husband doesn't like rice!!"
"I love this recipe! I make it all the time, goes over very well and everyone loves it. Never any leftovers!"
"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"
"Re: Golden Chicken with RiceMade with white rice instead of Long Grain and Wild. It was delicious! cjsu"
"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."
"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!"
"I made this recipe last night and we LOVED it! However, I thought there was too much liquid. After removing the cooked chicken, should I have stirred the rice and liquid, or let it sit longer? Any comments gratefully appreciated!!"
"For those who found the recipe too salty, substitute Campbells Healthy Reuqest soups in place of the regular version, as these have almost half the sodium. I think most would find that using this version including the onion soup mix, will not be too salty (and the onion soup mix provides a key distinct flavor to this recipe). This recipe ranks among my favorites. It makes a delicious and incredibly easy meal, and feeds four for under $10. The chicken was fall-off-the-bone. I reduced fat and calories by using the Healthy Request soups as well as removing the skin from the chicken leg quarters."
" I would use the Healthy Request Soup in place of the regular soup too. Too bad you can not buy salt free onion soup mix!!! LOL I wouldn't be able to eat that either.Mary"
"The onion soup mix made this dish WAY too salty. We had to throw away the leftover rice. I will probably make this again, but I will definitely leave out the onion soup mix. Otherwise, a very easy dish to prepare, and probably delicious without the saltiness of the soup mix."