Linda'S Sunday Chicken
A comforting one-dish chicken bake with creamy mushroom and celery soups, served over rice, perfect for busy family dinners that taste like homemade goodness.
Ingredients
Instructions
- Mix the cream of mushroom soup, cream of celery soup, milk, rice, and half of the dry onion soup mix in a bowl.
- Butter a 9 x 13-inch baking pan or dish and pour the mixture into it.
- Place the chicken parts on top of the mixture and sprinkle with the remaining dry onion soup mix.
- Cover the pan tightly with foil.
- Bake at 350°F for 2 hours and 15 minutes without peeking.
- Once baked, serve with vegetables of your choice.
Tips & Substitutions
For a creamier texture, consider adding a splash of white wine or sautéed mushrooms to enhance the flavors. If you don't have cream of mushroom or cream of celery soup, you can substitute with homemade versions or even use cream of chicken soup. To add a twist, try adding some herbs like thyme or rosemary for extra flavor. This dish is flexible and can be adjusted to fit your pantry.
Serving Suggestions
This dish pairs beautifully with steamed vegetables like broccoli or green beans, which add a fresh contrast to the creamy chicken. A simple side salad could also complement the richness of the dish. For a heartier meal, consider serving it alongside crusty bread or rolls. You might also enjoy it with a glass of white wine for a complete dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice mixture in a baking dish, cover with foil, and warm it in the oven at 350°F for about 20-30 minutes or until heated through. Alternatively, you can microwave individual portions for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Sunday Chicken contains roughly 269 calories, with 7g protein, 44g carbohydrates, and 7g fat. It is a good source of iron (16% of the Daily Value), protein (14% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 604mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken parts?
Yes, you can use a mix of chicken parts such as thighs, drumsticks, or breasts. Just ensure that the total weight is around 3-4 pounds for even cooking. Adjust cooking time if using bone-in versus boneless pieces.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the rice and soup mixture in advance and store it covered in the fridge. Just add the chicken on top before baking. This makes it a great option for busy weekends or meal prepping.
What can I substitute for rice?
If you're looking for a substitute for rice, quinoa or couscous can be excellent alternatives. Both cook quickly and will absorb the flavors of the sauce. Adjust the cooking time accordingly to ensure they are cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).