Popular Topics

One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake

4.11 615

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: $8.65

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. 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.
Show

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
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

(615)
  • 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?

    (2) (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?

    (1) (0)
  • Boniller R.

    January 15, 2018

    LOTS of protein!

    I'm always looking for a meal I can cook ahead of time with plenty of protein. This one seems to fit the dish! Simple to make. Great aroma while cooking. Very satisfying. There are a couple ingredients not listed (black beans and amount of cheeze) that could be found by watching the video. Cheers!

    Was this helpful?

    (0) (0)
  • Dean C.

    January 15, 2018

    ingredients

    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

    Was this helpful?

    (0) (0)
  • Jackie .

    January 13, 2018

    An old favorite from many years ago!

    I made this last week before seeing the post! My only change is I usually add 3/4 of a cup of frozen peas during the last 20 minutes of bake time. I'll have to watch the video and check out the Mexican version as well, it looks great!

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed