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One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake

4.11
(603)

Who doesn’t love a recipe that takes only 5 minutes to pull together – and tastes great too! Chicken, rice and our delicious Cream of Mushroom soup come together for what is sure to become a family favorite.  After a quick assemble, just pop in the oven to bake giving you time to focus on other things besides dinner.   To make this even easier click on “recipe tips” below for prep ahead instructions.

serves 4 people

Ingredients

cost per recipe: $8.97

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    cup water

  • 3/4

    cup uncooked long grain white rice

  • 1/4

    teaspoon paprika

  • 1/4

    teaspoon ground black pepper

  • 1 1/4

    pounds skinless, boneless chicken breast halves

view nutrition info

How to Make It

Step 1

Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Step 2

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

Recipe Tips

  • Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts, you can cut them in half crosswise before using in the recipe or they may require a little longer cooking time.

  • For One Dish Buffalo Chicken & Rice Bake, stir 1 cup sliced celery, 1 cup shredded sharp Cheddar cheese and 1 to 2 tablespoons cayenne pepper sauce into the rice mixture before topping with the chicken.

  • For One Dish Mexican Chicken & Rice Bake, reduce the water to 3/4 cup.  Stir 1 can (about 15 ounces) black beans, rinsed and drained, 1/2 cup shredded Mexican blend cheese, 1/2 cup Pace® Chunky Salsa into the rice mixture before topping with the chicken.  After baking, stir the rice and sprinkle with another 1/2 cup cheese.  Cover and let stand for 10 minutes.  Sprinkle with 1 tablespoon chopped fresh cilantro leaves, if desired.
  • Prep Ahead: Assemble recipe, wrap tightly and refrigerate for up to 24 hours. Uncover and bake at 375° F. for 50 minutes.
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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(603)
  • Stephen M.

    April 6, 2017

    Way better with thighs

    My wife loves this dish. I use half milk and half water for the rice and boneless/skinless thighs for the protein

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  • ROBERT D.

    March 10, 2017

    Great Basic Recipe!

    I have made this many times over the years. However, my spouse doesn't care for any of the cream soups, e.g., with mushrooms or celery or chicken. Because of this I use Campbell's Cheese Soup. I also increase the paprika to 1 teaspoon, and I add the additional water for creamier rice.

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  • Gina D.

    February 24, 2017

    A favorite (& very versatile) recipe

    I've been serving this dish for years and it has been well-received every time. At times, I've used pork chops instead of chicken, which was equally delicious. I also like to experiment with different varieties of Campbell's soup; Campbell's Cream of Chicken with Herbs is my current favorite to use in this recipe. Another variation: leave the meat out of the recipe and serve the creamy rice as a side dish.

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  • Mary V.

    February 17, 2017

    Easy one dish dinner.

    I have made this 4 times and it's delicious every time. The only alteration to the recipe is sprinkle some chicken spice on top of chicken (thighs) and used 1 cup of rice instead of 3/4 cup. A simple delicious dinner.

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  • Christine T.

    January 29, 2017

    Yum!

    Super easy and delicious. In place of the salt I used 1/2 teaspoon Garlic & Wine Seasoning in the rice and then seasoned the chicken with it to taste. I didn't use the tip for creamier rice, and my rice came out quite creamy enough. I served it with some carrots.

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