Baked Chicken and Rice
Baked chicken and rice has been a staple in our house for years. It was shared with me by a mommy group friend and I love how easy it is to make. No standing over a hot stove for this recipe. It is one of those all-time favorite comfort foods. It’s a must in your meal rotation. Plus it’s a budget-friendly dish. Win, win!
All you do is mix the soups and water, then mix in the rice and celery. You can do the mixing in a bowl or like me, just do it in the pan. Place the chicken on top with butter and bake. You can use any boneless, skinless chicken pieces you like. Also, you can use more or less. Depends on how many you are feeding and how much chicken you are going to need. This feeds 3 of us with leftovers for lunch the next day. The butter adds flavor but also helps the chicken to brown a little.
I take the chicken out and shred or chop it up. It’s your preference. This dish can easily be doubled for a crowd too.
Mix in the chicken or just serve alongside. Enjoy!
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can Cream of Celery Soup
- 1 can Water soup can
- 1 cup Rice
- 2 stalks Celery diced
- 2 - 4 Boneless Chicken Breast or Tenders
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Preheat oven to 300 degrees.
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Mix all three soups with one soup can of water in a 9x13 pan.
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Add the rice and mix well.
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Place chicken on top of rice mixture.
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Place 1 - 2 pats of butter on each piece of chicken.
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Bake for 2 hours, uncovered.
Comments
Mike
May 5, 2016Is this cooked rice or uncooked rice ?
DSTR
May 6, 2016Hi Mike! Thank you for bringing this to my attention. I have corrected the recipe, it’s uncooked rice. 🙂
Rachel Beard
September 28, 2016can i use chicken thighs ?
DSTR
September 29, 2016I don’t see why not! 🙂
Ray
September 28, 2016Can i use chicken thighs
DSTR
September 29, 2016I would think thighs would work great with the long cooking time on this recipe. Enjoy!
Ellen Z
June 30, 2016Are you using instant rice or regular rice?
DSTR
June 30, 2016Ellen, I use regular rice. Thank you so much for coming by! 🙂
Linda
August 14, 2016Can you use brown rice or does it have to be white rice?
DSTR
August 15, 2016Linda, I have never tried brown rice with this recipe. Sorry.
Diva
May 14, 2018I did it with brown rice…cooking time is longer by 20 minutes in my oven.
bob
July 10, 2016can i do this in a crock pot and how long will it take
DSTR
July 10, 2016I have never made this recipe in the slow cooker, so I’m not sure how long it would cook. Sorry!
Tiffany
July 13, 2016The recipe calls for 2 celery stalks, but it is no where listed in the directions.
DSTR
July 14, 2016Hi Tiffany, thank you for letting me know. I have corrected the recipe. 🙂
MP
July 17, 20162 hours seems like a really long time to cook. I wonder if you upped the temperature it would be able to cook in less time and still work out? Like 375 for an hour?
DSTR
July 18, 2016You could give it a try! Let me know how it turns out. I’m not sure the rice would cook properly.
Niecy
August 3, 2016Has anyone tried this without rice? I realized I was out of rice after I mixed the soups together:/
DSTR
August 4, 2016No, Niecy. How did it turn out?
Beth
August 15, 2016Hi, I’m in the uk and can’t find any tins of celery soup. What could I use instead. Thanks
DSTR
August 16, 2016Hi Beth, you can use 2 cans of cream of chicken or 1 each of cream of chicken and cream of mushroom. Thanks for visiting!
Jessica
August 16, 2016Looks great. And just 330cals? Wow
DSTR
August 18, 2016Thanks, Jessica! I’m not sure about the calorie count. I’m looking into adding that to the recipes soon.
Leslie
October 3, 2016Can I make this a day ahead of time and refrigerate? I need a response before Wednesday 10/5!
DSTR
October 3, 2016Leslie, I have never tried making this a day ahead. I’m not sure how the rice would turn out after soaking in the soup and water for so long.
Marie
October 9, 2016Anyone know what size cans are required here? I’m assuming the 10oz cans.
DSTR
October 10, 2016Marie, you are correct. Use the standard size 10.75oz cans. 🙂
Sherifa
October 19, 2016I think u could use orzo instead of rice and u would still get a great result
DSTR
October 19, 2016Great tip, Sherifa! Thanks. 🙂
Doris
October 19, 2016How long would I could get if I doubled the recipe and can I use chicken thighs and how would I take the meat off of the thighs and put it in the rice
DSTR
October 19, 2016Doris, I have never needed to double the recipe so I’m not comfortable giving you an exact cooking time. You could debone the thighs before you bake with the rice. Thank you for coming by!
Sandy
November 17, 2016This recipe sounds yummy. BUT, using three cans of soup makes it pretty unhealthy! Each can has over 400mg of sodium…way to much to be considered a possibility in my house.
DSTR
November 21, 2016So sorry Sandy! Maybe you could try your hand at making the cream soups yourself. Please let me know if you do and how it turns out. 🙂
Rachel
May 4, 2018You could also look for low sodium soup
Keith
July 25, 2017Can this be portioned and frozen ?
DSTR
July 25, 2017I’ve never needed to freeze this dish. But you could certainly give it a try.
Amy Goss
April 23, 2018I am thinking of making this using boneless pork chops instead.
Sam
August 21, 2018Does the chicken get dried out from baking it that long? I thought about putting the rice in for an hour or so before I added chicken. Think that would work? And have you tried adding cheese or veggies?
DSTR
August 22, 2018Bury the chicken in the middle of the rice, it helps keep it moist. Or you can certainly add the chicken in later. I haven’t added any vegetables or cheese to this dish, we love it the way it is. If you try it let us know how you like. Thanks so much for coming by!
Robert G. Du Bois
August 26, 2018You have two stalks of celery diced in your ingredients list but you don’t mention them in your. Directions to cook. Do you add them in with the soup water and rice?
Robert G. Du Bois
August 26, 2018Oh sorry. I read thru your longer instructions and I see where you add the celery! This sounds good! I’m going to try it!