Chicken and Rice Bake

4.37 from 100 votes

This Chicken and Rice Bake has tender chicken breasts nestled in creamy, flavorful rice made with cream of mushroom soup. With just 10 minutes of prep and simple pantry ingredients, it's an easy one-pan dinner the whole family will love.

Prep Time10

Cook Time45

Rest10

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

Chicken

2 pounds boneless skinless chicken breasts approximately 3-4 breasts
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Rice

10 ounces condensed cream of mushroom soup
1 1/3 cup water
3/4 cup uncooked long grain white rice
1/4 teaspoon paprika plus more for sprinkling
1/4 teaspoon salt plus more for sprinkling
1/4 teaspoon black pepper plus more for sprinkling
Garnish: Fresh minced parsley optional

Instructions

Preheat oven to 375 degrees F. Grease a 9”x13” (2 quart) baking dish with nonstick cooking spray.
Lightly pound especially thick chicken breasts so they are all even in thickness.
In a medium size bowl, combine soup, water, rice, paprika and black pepper. Pour into the prepared baking dish and spread evenly.
Nestle the chicken into the rice mixture. Sprinkle with additional salt, paprika and black pepper to taste.
Cover the pan tightly with foil and bake at 375 degrees for 45 minutes, or until chicken is fully cooked to 165°F internal temperature and rice is tender.
Remove from the oven and let sit, uncovered, for 5-10 minutes before serving. Sprinkle with fresh minced parsley.

Notes

Don't skip the foil! Covering the pan tightly is essential for trapping steam so the rice cooks properly.
Pound thick chicken breasts so they cook evenly. Thin cutlets or tenders may overcook before the rice is done.
Best rice options: Long-grain white, jasmine, or basmati. Avoid instant rice.
For drier rice: Reduce water to 1 cup for a less creamy texture.
Using chicken thighs: Boneless thighs work great with no changes. For bone-in, remove the skin and add 10 minutes to cook time.
Add vegetables: If desired, stir 1-2 cups of veggies into the rice mixture before baking.
Make ahead: Assemble up to 24 hours in advance, refrigerate covered, and bake as directed (may need 10 extra minutes).
Go easy on the salt if you're sodium-sensitive. The soup adds saltiness, so taste before adding more.
Storage: Refrigerate leftovers, tightly covered, for 3-4 days. Reheat in the microwave.
Freezing: Wrap cooked casserole tightly in foil and freeze up to 3 months. Thaw overnight in the fridge and bake at 350°F until warmed through.

Nutritional information is based on 6 servings, but depending on how hungry your family is, you could 4-6 people. You could stretch into 5 or 6 servings by adding bread and a veggie or salad on the side.

Nutrition

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