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
cost per recipe: $7.96
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.
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.
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.
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.