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One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake
  • prep time: 5 min
  • total time: 1 hr
  • serves: 4 people
  • calories: 358 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.


cost per recipe: $5.94

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed 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


  • 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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  • Way better with thighs

    Stephen M.
    April 6, 2017

    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

    Wendi O.
    September 17, 2017

    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

    August 17, 2015

    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

    Denise M.
    January 15, 2019

    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

    Margaret S.
    January 8, 2019

    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.

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    Calories 358
    Total Fat 8 g
    Sat. Fat 1.4 g
    Trans Fat 0 g
    Cholesterol 103 mg
    Sodium 590 mg
    Total Carb 32 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 34 g
    Vitamin D 0 %DV
    Calcium 2 %DV
    Iron 9 %DV
    Potassium 12 %DV
    Calories 334
    Total Fat 5 g
    Sat. Fat 1.1 g
    Trans Fat 0 g
    Cholesterol 103 mg
    Sodium 518 mg
    Total Carb 33 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 34 g
    Vitamin D 0 %DV
    Calcium 3 %DV
    Iron 9 %DV
    Potassium 12 %DV

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