Lakeside Chicken

A neighbor shared this recipe back in the mid-70s. She called it "Lakeside Chicken."  I assumed she got it from someone in a nearby town named "Lakeside" or it was good dish to serve at a lakeside picnic!  


I continue to make this dish, especially when finding chicken parts on sale, and served it often when raising kids.  It's also good dish for a potluck lunch or dinner.


The way the rice becomes infused with the flavors of the onion and mushroom soup as it cooks in its own sauce is delightful.  It's an easy, one-dish meal that feeds many for little cost per serving.
I've halved the recipe for the two of us.

Lakeside Chicken
1 chicken cut up into parts, or about 6 - 8 pieces
1 - 1/2 cups uncooked white rice
1 envelope of onion soup mix
1 can mushroom soup
3 cups water
salt and pepper

Grease a 9x12 casserole dish.  Sprinkle rice on the bottom of dish.  Arrange chicken pieces over rice.  Combine and mix 1/2 of dry onion soup, mushroom soup with water.

Pour mixture over chicken and rice.  Sprinkle remaining soup mix over chicken. Bake at 350 for 1 hour.  Serves 6-8.

I've seen other versions of this dish using, cream of chicken or cream of celery soup and I'm sure they'd work well, too. To make it your own, experiment with canned soup of choice, then topping with cheese of choice near the end of baking.

Estimated cost: $4 - $5;  .70 cents per serving

Chicken Casserole Supreme

A family favorite for over 40 years.  A Great Aunt gave me her handwritten recipe card at my bridal shower saying, " ... it was great for ladies luncheons," which she often attended. I simply love the taste and textures of combined ingredients, and make it anytime there's leftover chicken or turkey  

When taking to potlucks and yes, "ladies luncheons" or card parties,   I'm always asked for the recipe. For two of us, I half the recipe.

Chicken Casserole Supreme

2 cups sliced or diced cooked chicken or turkey

*1 can of cream of mushroom soup or a homemade white sauce like Alfredo Sauce

3/4 cups mayonnaise

3 to 4 hard-boiled eggs, cut into large pieces

1 cup rice, cooked

1 tsp. grated onion

1 Tab. of lemon juice

1/2 tsp. salt

2 Tabs. melted butter

1/2 cup crushed cornflakes

1/4 cup slivered almonds

In a large bowl, mix chicken, soup and mayonnaise until smooth.  Cook raw rice and drain. Add cooked rice, lemon juice, onion, salt and eggs.  Stir lightly to combine.  Turn into a buttered  1-1/2 quart casserole dish.  Mix cornflakes, almonds and butter.  Sprinkle over chicken mixture.  Bake uncovered at 375 for 25 minutes.  Canned mushrooms and/or peas can be added.

Serves 6 to 8.  *Note: I've used cream of celery soup, and different flavored white sauces, so be creative!

Estimated cost: $4.00 or less