Golden Chicken with Rice
Total TimePrep: 10 min. Bake: 2 hours
- 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
- In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13x9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
- Cover and bake at 350° for 2 hours or until a thermometer reads 180° and rice is tender.
Nutrition Facts1 each: 561 calories, 25g fat (6g saturated fat), 111mg cholesterol, 2359mg sodium, 47g carbohydrate (2g sugars, 2g fiber), 36g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Oct 12, 2018
Been making this for years and still love it. Oh, some complain that there is a pool of oil when it is completed. Duh, just skim off the oil and also remove the skin and fat from the chicken prior to baking it. Doesn't take a rocket scientist to figure that out. Duh! Oh, then some say the rice doesn't absorb. Well, add more water or chicken broth. I have done that. Some people don't know what creativity is or are brain dead zombies. Duh! Sorry, as I said I have been making this for years and people come to my home and beg for the recipe.
Feb 11, 2018
I have been making this recipe for years. I have made a few changes. I use a whole chicken, cut up and I take the skin and fat off. I add 1/4 cup each of long grain and wild rice. I use 1 cup water and 1 cup chicken broth.
Feb 8, 2017
This recipe is terrible. It turned out to be grease soup. and 2 hours is waaaaay too long to cook this. The liquid doesnt absorb, and there is a puddle of oil from the chicken covering the entire top. Bad. Just bad.
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.
Jul 11, 2015
made it "as is" for dinner this evening. Very good! A great comfort meal! Thanks again, TOH!!
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.
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.
Mar 24, 2012
I love this recipe! I would make it more often but my husband doesn't like rice!!
Dec 27, 2011
I love this recipe! I make it all the time, goes over very well and everyone loves it. Never any leftovers!
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