Baked Chicken and Rice

Baked chicken and rice have 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 makeβ€”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!

What You’ll Need

The ingredient list is fairly basic, nothing out of the ordinary. That’s what makes this recipe such a breeze to make. And it’s so good!

  • Cream of chicken soup
  • Cream of mushroom soup
  • Cream of celery soup
  • Water – You will need one soup can of water. You can also use chicken stock or chicken broth.
  • Rice – Use long-grain white rice, jasmine, or basmati.
  • Celery – Diced small.
  • Chicken – Chicken tenders, chicken breasts, or boneless skinless chicken thighs

How to Make Creamy Chicken and Rice Bake

This is one of those ‘dump and go’ types of casseroles. Three cans of soup, one can of water, rice, and chicken. It’s an extra creamy, almost risotto-type texture.

Preheat the oven to 300 degrees F.

Ingredients in a white casserole dish.

Mix the cream of chicken soup, cream of mushroom soup, cream of celery soup, and water, then mix in the uncooked rice and celery.  You can do the mixing in a bowl, or like me, just do it in the 9×13 baking dish.

Place the chicken on top of the rice mixture, and season the chicken breasts with salt and pepper. Place the butter on top of the chicken and bake for 2 hours or until the rice is tender.  If you choose to cover with foil, remove it 30 minutes before the baking time is done.

You can use any boneless, skinless chicken pieces you like. Also, you can use more or less.  It depends on how many you feed and how much chicken you 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.

One Pan Baked Chicken and Rice in a white baking dish.

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.

Baked Chicken and Rice being spooned out of the white baking dish.

Mix in the chicken or just serve alongside. Enjoy this easy dinner with a side salad, and call it done!

Variations

  • Try adding in some chopped broccoli, peas, carrots, or mushrooms.
  • Stir in some shredded cheddar cheese or Monterey Jack cheese.

FAQ

Should the Rice be Cooked First?

No, the rice cooks in the moisture of the cream soups and water.

Can You Cook Raw Chicken with Rice?

Yes, be sure the chicken reaches an internal temperature of 165 degrees F.

Storing

Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat slowly in the microwave.

Freezing

You can freeze the baked casserole tightly covered for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven or the microwave. You may want to add a little extra water when reheating.

Baked Chicken and Rice Recipe

Baked Chicken and Rice is the easiest one-pan meal. Creamy, southern comfort casserole!
3.86 from 7 votes
Print Pin Rate
Course: Dinner, Entree, Main
Cuisine: American
Keyword: baked, casserole, chicken, rice
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4
Calories: 364kcal
Author: Leigh Harris

Ingredients
 

  • 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

Instructions

  • Preheat oven to 300 degrees.
  • Mix all three soups with one soup can of water in a 9×13 pan.
  • Add the rice and mix well.
  • Place chicken on top of rice mixture.
  • Place 1 – 2 pats of butter on each piece of chicken.
  • Bake for 2 hours, uncovered.

Nutrition

Calories: 364kcal | Carbohydrates: 37g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 204mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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51 Comments

    1. Hi Mike! Thank you for bringing this to my attention. I have corrected the recipe, it’s uncooked rice. πŸ™‚

  1. 2 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?

    1. Hi Beth, you can use 2 cans of cream of chicken or 1 each of cream of chicken and cream of mushroom. Thanks for visiting!

    1. Leslie, 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.

  2. How 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

    1. Doris, 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!

  3. This 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.

    1. So 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. πŸ™‚

  4. Does 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?

    1. Bury 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!

  5. You 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?

  6. Oh sorry. I read thru your longer instructions and I see where you add the celery! This sounds good! I’m going to try it!

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