Creamy Chicken and Rice

We have our first ever guest, Natalie Blankenship, showing us how to make her mother's Creamy Chicken and Rice! It was super easy and super tasty!
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  • 1 - 10 3/4 oz can cream of celery soup
  • 1 - 10 3/4 oz can cream of mushroom
  • 1 - 10 3/4 oz can french onion soup
  • 1 cup water
  • 1 1/4 cup white converted rice
  • 1/4 tsp onion powder
  • 7 pieces of bone in dark meat chicken, skinned and cleaned


Pre-heat your oven to 375. Add all your soups into a large pot and stir. Turn on your stove to medium high heat and add water and stir. Add your rice while stirring and continue to stir so rice does not clump. Add onion powder and stir until smooth and bring to a light simmer, then immediately remove from heat.
Place your chicken in a 9 x 13 pan and spread them out so they do not overlap in the pan. Pour your soup mixture over the top and spread evenly. Cover with aluminum foil and place in oven for 1 hour. Remove from oven and cut into your largest piece of chicken to make sure the juice is clear so it is done. If it is not, place back into the oven for 15 minutes. When your chicken is done, let cool for around 5 minutes, or if you are us, eat immediately and burn yourself!