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Baked Chicken & Cheesy Rice Dinner

4.71 14

It couldn't be easier...you don't even have to pre-cook the rice...just put it in the casserole with the chicken, cheese and soup and everything bakes together to make one delicious dish!

serves 6 people

Ingredients

cost per recipe: $15.47

The price is determined by the national average.

  • 1

    can (22.6 ounces) Campbells® Condensed Cream of Chicken Soup

  • 1

    cup water

  • 1/2

    cup shredded Monterey Jack cheese

  • 1

    cup uncooked long grain white rice

  • 3

    pounds (about 6 breast halves) bone-in chicken breast half

  • 1/4

    teaspoon paprika

  • 1/8

    teaspoon ground black pepper

view nutrition info

How to Make It

Stir the soup, water, cheese and rice in 3-quart shallow baking dish.  Top with the chicken.  Sprinkle the chicken with the paprika and black pepper. Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.  Stir the rice mixture before serving.
Step 1

Stir the soup, water, cheese and rice in 3-quart shallow baking dish.  Top with the chicken.  Sprinkle the chicken with the paprika and black pepper.

Step 2

Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender.  Stir the rice mixture before serving.

Recipe Tips

  • Ingredient Note: If desired, remove the skin from the chicken before baking.

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Made With
(22.6 ounces) Campbells® Condensed Cream of Chicken Soup

(22.6 ounces) Campbells® Condensed Cream of Chicken Soup

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Ratings & Reviews

(14)
  • Frank D.

    May 10, 2019

    My version of Baked Chicken and Rice

    Substitute Taco Bell Mild Salsa Con Queso for the 1/2 cup shredded Monterrey Jack cheese I didn't have the cheese. Baking now used 3 Chicken Quarters for the 3 pounds (about 6 breast halves) bone-in chicken breast half. Looks Yummy

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  • Barbara R.

    March 19, 2019

    Baked Chicken & Cheesy Rice Dinner

    When I originally found this recipe, it called for 1 can (10.7 oz.) cream of chicken soup so that's what I used. The flavor was excellent. However, the rice was slightly undercooked and the chicken was dry (I used boneless, skinless breasts). I will make this again but next time I'll cover the dish with foil while it bakes. Hopefully, that will solve the problem. The idea of adding a second can of soup doesn't appeal to me because of the extra calories and salt. If this commenting system will let me, I'll post an update to let my fellow cooks know how it turned out. Stay tuned. ;)

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  • Julie413

    July 1, 2015

    Campbell's got soup can size wrong! NEEDS THE 26 oz CAN!!

    I have made this for decades and saved the label from the can. I came online to get a printable and larger copy of it. To my dismay Campbell's has the wrong soup can size wrong. The original recipe is exactly as indicated but clearly calls for 1 26oz can of cream of chicken soup. This will make all the difference and explains why some of the reviewers had problems with the rice being cooked! Using a 10.5 oz can is just about 1/3 of what it should be! That being said, MY FAMILY LOVES this recipe. Company loves it too! I add more cheese and double the rice. With an extra cup of rice I add the standard 2 more cups of water for a total of 3 cups of water. Everyone wants seconds on the rice! I also like to use chicken tenderloins often times rather than the larger breasts.

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  • MrsAnnieBee

    March 16, 2015

    Long time old standby recipie

    Have made this (or variations of it) many times. Increase the water by 1/3 cup for softer rice. Try pre-steaming fresh veggies (carrots, mushrooms, broccoli) and adding with the rice, touch of chopped spinach, minced onion and celery plus a few herbs for much better flavor, all in one dish. Add more cheese on the top the last few minutes, also good with different cheeses, and it re-heats quick for tasty left overs.

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  • lalsc

    January 24, 2012

    Baked Chicken & Cheesy Rice Dinner

    The recipe is good but the rice does not cook in specified time. Unless you like crunchy rice, I recomend cooking it first or using minute rice. Add 5 cups minute rice and 1 can of water.

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