Recipe of the Week: Amy’s Baked Chicken and Rice

Reader “Amy in Militigan”  kindly sent us her recipe for Baked Chicken and Rice. You may substitute the same volume of turkey, in place of the chicken. This recipe makes seven servings.

  • 2 C regular white rice (not the instant type)
  • 1-3/4 C milk
  • 1/2 cube of butter, melted (optional)
  • 2 cans of cream of chicken soup
  • 2 Cups of boiled-down chicken soup broth (or, substitute 2 C hot water and 3 or 4 dissolved bullion cubes)
  • 4 or 5 raw chicken (or turkey) breasts, cut chunked to large bite-size
  • 1 C grated Parmesan cheese
  • 1 C mushrooms, sliced fairly thick (optional)
  • Salt, to taste
  • Pepper, to taste
  1. Pre-heat your oven to 350 F.
  2. Coat with cooking oil (or spray PAM), a 9″x13″ Pyrex casserole
  3. Spread the uncooked rice in the bottom of the casserole dish.
  4. Mix together the milk, melted butter, cream of chicken soup, and the broth
  5. Pour that mixture over the rice.
  6. Stir until well-blended with the rice.
  7. Sprinkle on 1/2 C Parmesan cheese.
  8. Sparingly add some salt and pepper.
  9. Add the chicken and the mushrooms (optional) in the pan, layered.
  10. Sprinkle on the remaining 1/2 C of Parmesan cheese.
  11. Add some more salt and pepper, to taste.
  12. Cover with aluminum foil
  13. Bake at 350 F for 2 hours.
  14. Uncover and bake for another 30 minutes, again at 350 F.
  • You may substitute the same volume of turkey, in place of the chicken.
  • You may substitute other types of rice.
  • Mushrooms are optional.
  • The butter is optional.
  • You may substitute onion salt, if you like onion flavor in your food.
  • You may omit the salt, if you are on a low-salt diet.
  • Can be garnished with parsley or a just bit of chopped chives, after baking, for color.

Serve hot with any green vegetable side dish.


Left-overs store for to three days refrigerated, if kept covered.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!