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One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake

4.11 609

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 in a basic recipe that's easy to customize.  In our video, we highlight an easy Mexican variation.  To see this variation and guidance on how to make the recipe prep even easier, see the recipe tips.  For a cheesy version with veggies, try: Cheesy Chicken & Rice Casserole

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

(609)
  • 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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  • Wendi O.

    September 17, 2017

    One dish Chicken and Rice

    I have made this dish for 25 years, I double the recipe, only I use 2c instant rice, 2 family size cans of Campbell's Cream of Mushroom soup, and instead of paprika I use Lemon pepper. I also rub my chicken with the Lemon pepper. It's a family favorite.

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  • Michele D.

    December 12, 2017

    Longtime favorite

    I have been making this recipe for close to 20 years. I originally got it off of a Campbell’s soup label. It is so simple and taste great! Especially on a cold winter evening. ❄️🍗 🥘

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  • Debbie C.

    December 9, 2017

    Childhood favorite

    I grew up on this my Mom made it when we were kids. Now that I'm making it i make my own version. I put celery and red bell pepper and onions in the rice. I also mix Colby cheddar cheese, shredded. For the seasoning in the rice I add chicken Bollioun for more flavor. Then I add season salt, pepper, Mc Cormick Grill Mates Chipotle and roasted Garlic. The last 3 seasonings I also put on the chicken before I put it on top of the rice. It's very spicy so use sparingly if you don't want it to spicy. It adds so much more flavor to the recipe. It's always a hit at any family get together.

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  • Zachary M.

    September 14, 2017

    Simple and delicious.

    I made this recipe successfully without having paprika handy. I used cayenne instead. It was a little spicy, but if you like that sort of thing it works. I added Monterey Jack after cooking it to neutralize the spice and it was creamy and delicious with a kick. It's pretty much fool proof and impossible to mess up. I grew up on this recipe.

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