Workday Chicken and Rice

chicken and rice

Workday Chicken and Rice

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6


  • 3 1/2 pounds chicken cut in eight pieces
  • 1 10 3/4 oz can of condensed cream of chicken soup
  • 1 10 3/4 oz can of condensed cream of musheoom soup
  • 1 10 3/4 oz can of condensed golden mushroom soup
  • 1 1/2 cups water
  • 2 tsps. chicken boullion granules
  • 3 cups cooked white rice
  • 1 cup cooked wild rice
  • 1 can sliced mushrooms drained
  • 1 tsp ground black pepper
  • 1/2 tsp seasoned salt
  • 1/2 tsp garlic powder


  • Preheat oven to 350° F and lightly spray baking pan with cooking spray.
  • Cook white rice and wild rice according to package directions (I cook both types of rice together, using the instructions for white rice).
  • While rice is cooking, place all soups, salt, and pepper in a large mixing bowl and stir together. Add chicken bouillon granules to boiling water and stir until dissolved, then add to soup. Using a whip, mix well.
  • Add mushrooms and rice to the soup mixture and stir until well blended.
  • Pour rice mixture into prepad dish. Place chicken pieces on top of the rice mixture and press the chicken down into the mix.
  • Bake uncovered for 30-40 minutes or until meat juices run clear and the internal temperature at the thickest part reads 165° F.
Keyword chicken