If you love warm, creamy comfort food, this Chicken and Rice Bake is the recipe to save. It’s a cozy, one-pan dinner that practically cooks itself tender chicken breasts nestled into creamy, savory rice with just a hint of paprika on top. Perfect for busy weeknights or chilly weekends when you crave something hearty and homey.
Ingredients
- 1 (10 ½ oz) can cream of mushroom soup
- 2 (10 ½ oz) cans cream of chicken soup
- 1 cup raw rice
- ¾ cup water
- 4–6 boneless, skinless chicken breasts (uncooked) or chicken strips
- Salt, pepper, and paprika to taste
Instructions
Step 1: Mix the Base
In a large mixing bowl, combine the cream soups, water, and uncooked rice. Stir until everything is smooth and evenly blended.
Step 2: Assemble the Dish
Grease a 9×13-inch baking pan. Pour the creamy rice mixture into the pan and spread it evenly. Lay the raw chicken breasts right on top no need to stir or pre-cook!
Step 3: Season and Bake
Sprinkle salt, pepper, and a little paprika over the top for color and flavor. Cover the pan tightly with foil and bake at 350°F for 2 hours (or 375°F for 1½ hours if you’re short on time).
Step 4: Serve and Enjoy
Remove the foil and let it rest for a few minutes before serving. The chicken will be fork-tender, and the rice creamy and rich comfort food at its best!
Pro Tip:
For extra flavor, add a sprinkle of garlic powder or swap one can of soup for cream of celery.
Chicken And Rice
Equipment
- 9×13-inch baking pan Grease well to prevent sticking.
- mixing bowl Large enough for soups and rice.
- Whisk or spatula For smooth mixing.
- Aluminum foil Seal tightly for moist rice.
- Measuring cups For rice and water.
Ingredients
- 1 10 1/2 oz can cream of mushroom soup
- 2 10 1/2 oz cans cream of chicken soup
- 1 cup uncooked long-grain rice
- 3/4 cup water
- 4-6 breasts boneless, skinless chicken
- salt, black pepper, paprika (to taste)
Instructions
- In a large bowl, whisk together the cream soups, water, and uncooked rice until evenly combined.
- Grease a 9×13-inch baking pan, then spread the creamy rice mixture into an even layer.
- Place the raw chicken breasts on top of the rice mixture. Season generously with salt, pepper, and a light dusting of paprika.
- Cover the pan tightly with foil and bake at 350°F (175°C) for 2 hours, or 375°F (190°C) for 1 1/2 hours, until chicken is cooked through and rice is tender.
- Remove from the oven, rest for 5 minutes, then serve warm.