Canned Soup Chicken & Rice

Canned Soup Chicken & Rice


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Use cream of chicken soup to make a delicious chicken and rice casserole! Tomatoes and peas fill out this fluffy cheesy rice casserole.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 1 can Cream of Chicken Soup
  • 1 1/3 C. water
  • 3/4 C. uncooked white rice
  • 1 Tbsp. lemon juice
  • 1 tsp. Italian seasoning, crushed
  • 1/4 tsp. black pepper
  • 2 C. chopped tomatoes
  • 1 C. peas
  • 1/3 C. shredded Colby cheese
  • 1/8 tsp. paprika
  • 1 whole chicken, cut into pieces

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Preheat the oven to 350 degrees. Combine the soup, water, rice, lemon juice, Italian seasoning, pepper, tomatoes, and peas in a large baking dish. Add the chicken to the rice mixture and season with extra black pepper and paprika. Cover and bake for 50 minutes until the chicken is no longer pink. Top with the cheese and let stand 10 minutes. Once the cheese is melted, serve.

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