This is an old recipe from “back home”, for a super easy casserole. The few simple pantry ingredients add up to a tasty meal. Nowadays, most people do not buy whole fryer chickens and cut them up, but you can use about 2 – 3 pounds of chicken parts instead of a whole cut up chicken.

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Chicken Delight

Joan Donogh
Easy baked chicken and rice casserole.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main
Cuisine American
Servings 6


  • 1 cup uncooked rice
  • 1 fryer chicken cut up
  • 1 package dry onion soup mix
  • 1 can 10 oz. cream of chicken soup
  • 1 soup can water
  • 1 can sliced mushrooms drained
  • Paprika
  • Salt and pepper


  • Place rice in a large greased flat casserole dish. Arrange chicken pieces on top.
  • In a saucepan mix onion soup mix, chicken soup, water and mushrooms. Heat, and pour over chicken.
  • Top with paprika, salt and pepper.
  • Cover and bake at 350 degrees F. for 1 1/2 to 2 hours. Remove lid for the last 15 minutes to brown. Makes 6 servings.



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