Baked Chicken and Rice



  • 1 cup rice
  • 3 pounds chicken breasts or boneless thighs
  • 1 package  Lipton onion soup
  • 1 can chicken broth
  • 1 can cream of mushroom soup


In a 10-inch dutch oven, add uncooked rice. Place chicken parts on top of rice and sprinkle onion soup mix on top of chicken.  Dilute chicken broth and cream of mushroom soup with one can of water. Pour mixture over chicken and rice.

Bake with 14 coals on top and 7 on bottom (350F) for at least one hour.

Submitted by: LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

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