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One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake

4.12 617

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.  See the recipe tips for guidance on how to make the recipe prep even easier, and for other variations.  For a cheesy version with veggies, try: Cheesy Chicken & Rice Casserole

serves 4 people

Ingredients

cost per recipe: $8.65

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. Season the chicken as desired.  Top with the chicken. 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 (or you can cut larger ones in half horizontally before using).

  • 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

(618)
  • 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

    Was this helpful?

    (3) (0)
  • 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.

    Was this helpful?

    (2) (1)
  • Sdotcarter

    August 17, 2015

    Used brown rice instead

    I always substitute chicken broth for the water in this recipe. Tonight I used brown rice instead of white rice. I mixed the soup, 1 1/2 c of chicken broth and a cup of brown rice. Stirred and poured the mixture in the baking dish as described. I baked just the rice for 20 min, then I added the chicken thighs--seasoned of course and baked for 40 min. Came out great! Using brown rice added a step, but it's worth it!

    Was this helpful?

    (1) (0)
  • Anthony S.

    April 30, 2018

    Simple and great

    Been making this recipe for as long as I can remember. One of the first oven bakes I learned when I moved out on my own. For a twist on occasion I add some chopped frozen Birds Eye broccoli into the rice/water/soup mix. Tastes great. To this day this oven bake is still one of my favorites. For another twist, instead of sprinkling with additional paprika, try using low sodium Lawrys Season Salt.

    Was this helpful?

    (0) (0)
  • Kayte A.

    April 27, 2018

    Lemon pepper lady

    Good suggestion. I'm in love with this recipe now because of the lemon pepper!!! I've tried with cream of mushroom and tried with cream of chicken. Cream of chicken taste better!

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    (0) (0)

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