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–+ servings
A plate of cooked chicken over rice.
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4.49 from 93 votes

Chicken and Rice Bake

This Chicken and Rice Bake has rice, mushroom soup, chicken breasts and seasoning for a delicious one pan meal that's ready in about an hour.
Prep Time10 minutes
Cook Time45 minutes
Rest10 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

Chicken

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

Rice

  • 10 ounces 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 degrees 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

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. 
Do not skip the foil step. It's important to cover so the steam builds up to cook the rice. 
Storage: Store leftover casserole in the refrigerator, tightly covered, for up to 3-4 days. Reheat in the microwave.
Freezing: You can freeze the completely cooked casserole, tightly wrapped in foil, for up to 3 months. To reheat, thaw overnight in the fridge and bake, covered, at 350℉ until warmed through. While this is an option, I don't really recommend it because there is a higher chance of the chicken and rice overcooking.

Nutrition

Calories: 285kcal | Carbohydrates: 23g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 627mg | Potassium: 895mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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