Baked Chicken and Rice

One Pan Baked Chicken and Rice - Easy, creamy, comfort food at it's best!

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!

Try our Savory Chicken Salad!

Baked Chicken and Rice

rice mixed with soups with chicken strips placed on top in a white baking dish

Preheat the oven to 300 degrees F.

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, 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.  

You can use any boneless, skinless chicken pieces you like. Also, you can use more or less.  It 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.

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.

Check out our Turkey Tetrazzini!

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!

Try our Strawberry Shortcake for dessert!

Print Recipe
4 from 2 votes

Baked Chicken and Rice

Baked Chicken and Rice is the easiest one-pan meal. Creamy, southern comfort casserole!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Dinner, Entree, Main
Cuisine: American
Keyword: baked, casserole, chicken, rice
Servings: 4
Calories: 364kcal
Author: DSTR


  • 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


  • 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.


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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  1. Reply

    Is this cooked rice or uncooked rice ?

    1. Reply

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

      1. Reply

        can i use chicken thighs ?

        1. Reply

          I don’t see why not! πŸ™‚

      2. Reply

        Can i use chicken thighs

        1. Reply

          I would think thighs would work great with the long cooking time on this recipe. Enjoy!

      3. Reply

        Is this a possible slow cooked meal

        1. Reply

          Sorry, I have never tried it in the slow cooker.

  2. Reply

    Are you using instant rice or regular rice?

    1. Reply

      Ellen, I use regular rice. Thank you so much for coming by! πŸ™‚

      1. Reply

        Can you use brown rice or does it have to be white rice?

        1. Reply

          Linda, I have never tried brown rice with this recipe. Sorry.

        2. Reply

          I did it with brown rice…cooking time is longer by 20 minutes in my oven.

  3. Reply

    can i do this in a crock pot and how long will it take

    1. Reply

      I have never made this recipe in the slow cooker, so I’m not sure how long it would cook. Sorry!

  4. Reply

    The recipe calls for 2 celery stalks, but it is no where listed in the directions.

    1. Reply

      Hi Tiffany, thank you for letting me know. I have corrected the recipe. πŸ™‚

      1. Reply

        Where is it added?

        1. Reply

          Where is WHAT added, Sarah?

  5. Reply

    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. Reply

      You could give it a try! Let me know how it turns out. I’m not sure the rice would cook properly.

  6. Reply

    Has anyone tried this without rice? I realized I was out of rice after I mixed the soups together:/

    1. Reply

      No, Niecy. How did it turn out?

  7. Reply

    Hi, I’m in the uk and can’t find any tins of celery soup. What could I use instead. Thanks

    1. Reply

      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!

  8. Reply

    Looks great. And just 330cals? Wow

    1. Reply

      Thanks, Jessica! I’m not sure about the calorie count. I’m looking into adding that to the recipes soon.

  9. Reply

    Can I make this a day ahead of time and refrigerate? I need a response before Wednesday 10/5!

    1. Reply

      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.

  10. Reply

    Anyone know what size cans are required here? I’m assuming the 10oz cans.

    1. Reply

      Marie, you are correct. Use the standard size 10.75oz cans. πŸ™‚

  11. Reply

    I think u could use orzo instead of rice and u would still get a great result

    1. Reply

      Great tip, Sherifa! Thanks. πŸ™‚

  12. Reply

    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. Reply

      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!

  13. Reply

    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. Reply

      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™‚

    2. Reply

      You could also look for low sodium soup

  14. Reply

    Can this be portioned and frozen ?

    1. Reply

      I’ve never needed to freeze this dish. But you could certainly give it a try.

  15. Reply

    I am thinking of making this using boneless pork chops instead.4 stars

  16. Reply

    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. Reply

      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!

  17. Reply

    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?

  18. Reply

    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!

  19. Reply

    I made the dish I added the diced celery with the soups was that correct

    1. Reply

      Yes. We hope you liked it.

  20. Reply

    Can this be done with Instapot?

    1. Reply

      Sorry, I’ve never cooked this in an Instapot.

  21. Reply

    Do I need to prepare pan with oil/butter before putting mixture in?

    1. Reply

      No, I have never had a problem with it sticking.

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