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.
cost per recipe: $5.94
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.
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
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.
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!
One Dish Chicken and Rice Bake
Love this recipe!! So quick, easy and delicious. I plan to experiment a bit in the future too, but it was loved just following this recipe as it is. Thank you!
Use lemon pepper instead of paprika...yummy
I followed an earlier reviewer's comment and used lemon pepper instead of paprika and 1/4 whole milk with 3/4 water. So yummy. The chicken stayed very juicy. I served it with sauteed fresh green beans with garlic, salt, and black pepper. It was a good pairing.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.