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One Dish Chicken & Rice Bake

An image of prepared One Dish Chicken & Rice Bake made with Campbell's® Condensed Cream of Mushroom Soup, long grain white rice and chicken.
  • prep time: 5 min
  • total time: 5 min
  • serves: 4 people
  • calories: 363 1 serving

One-Dish Chicken & Rice Bake is a life-changing recipe.  Once you know that you can throw uncooked rice and chicken into a baking dish with some condensed cream soup and it bakes up into an amazing one-dish meal, there's no going back.  This basic recipe is delicious on its own, but you can also easily change it up to make different versions like Buffalo or Mexican (see tips below for how).  You can even assemble it ahead of time and bake it when you're ready (like when you walk in the door and all of a sudden it's dinnertime?).  One-Dish Chicken & Rice Bake- you're welcome.

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
  • 1 cup water (for creamier rice, increase the water to 1 1/3 cups)
  • 3/4 cup uncooked long grain white rice
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1/4 teaspoon paprika

Instructions

  • Tips

    • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • To prep ahead of time, assemble recipe, wrap tightly and refrigerate for up to 24 hours. Uncover and bake at 375° F. for 50 minutes.
    • Try 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.
    • Try 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.
  • Step 1

    Heat the oven to 375°F.  While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish. Season the chicken with salt and pepper and sprinkle with the paprika.  Place the chicken on the rice mixture. Cover the baking dish.

  • Step 2

    Bake for 45 minutes or until the chicken is done and the rice is tender.  Let stand for 10 minutes.  Stir the rice and season to taste before serving.

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Calories 363
Total Fat 8 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 599 mg
Total Carb 33 g
Dietary Fiber 1 g
Sugar 1 g
Protein 37 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 15 %DV
Potassium 7 %DV
Calories 339
Total Fat 5 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 533 mg
Total Carb 33 g
Dietary Fiber 1 g
Sugar 1 g
Protein 36 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 15 %DV
Potassium 7 %DV
Calories 363
Total Fat 8 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 112 mg
Total Carb 33 g
Dietary Fiber 1 g
Sugar 1 g
Protein 36 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 15 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.