This delicious 5-Ingredient Chicken and Rice Bake whips up fast using a handful of pantry staples. Everyone will love this simple comfort meal!
We all have those times in life that call for easy meals. Meals that only require simple pantry ingredients and a protein of choice. Sometimes we are asked to share those simple meals with others. This five-ingredient (not counting salt & pepper) Chicken and Rice Bake is just that meal!
Besides making this casserole for my own family, I often bring this dish to new moms after they have come home from the hospital. A fresh side salad or cooked vegetable is the perfect addition to this main dish. Don’t forget a dessert too! Every postpartum mama needs a few cookies in her life!
As you can see from the recipe step photos, I like to involve my kids in the preparation of this easy dinner. Whisking the rice mixture together and using tongs to place the browned chicken on the rice mixture is just the way to involve your kids in the kitchen. I love teaching them how to bless others with the gift of food!
Lastly, this meal lends well to ingredient substitutions too. Frugal moms, don’t make a special trip to the grocery store! Substitute cream of mushroom soup and pork chops in place of the chicken soup and chicken breasts.
Here is what you need:
1 can Cream of Chicken Soup (14.5 oz.) 1 soup can of water 1 cup uncooked white rice 1 package dry onion soup mix (1.25 oz.) 4 chicken breasts Salt and pepperStep 1: Preheat oven to 325ºF. Grease 9×13 pan with nonstick cooking spray.
Step 2: Add Cream of Chicken soup, soup can of water, rice and dry onion soup mix packet to greased pan. Whisk ingredients together.
Step 3: Heat a large skillet over medium-high heat. Spray pan with nonstick cooking spray. Add the four chicken breasts when the pan is hot. Sprinkle with salt and pepper. Brown each side for 1-2 minutes or until the outside has started to brown slightly. You do not want to fully cook the chicken. (Honestly, this step is completely optional, but I prefer to do it because the dish looks more appetizing!)
Step 4: Using tongs, place browned chicken breasts on top of rice mixture in greased 9×13 pan.
Step 5: Cover pan with aluminum foil and bake for 1½ hours or until rice is tender and chicken breasts are fully cooked.
Preheat oven to 325ºF. Grease 9×13 pan with nonstick cooking spray.
Add Cream of Chicken soup, soup can of water, rice and dry onion soup mix packet to greased pan. Whisk ingredients together.
Heat a large skillet over medium-high heat. Spray pan with nonstick cooking spray. Add the four chicken breasts when the pan is hot. Sprinkle with salt and pepper. Brown each side for 1-2 minutes or until the outside has started to brown slightly. You do not want to fully cook the chicken. (Honestly, this step is completely optional, but I prefer to do it because the dish looks more appetizing!)
Cover pan with aluminum foil and bake for 1½ hours or until rice is tender and chicken breasts are fully cooked.
Preparation time: 5-7 minutes. Cooking time: 60-90 minute(s). Number of servings (yield): 4.
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View Comments
Can you use whole chicken for this recipe?
You can but would just need to adjust the time. I would also suggest Spatchcocking the Chicken.
Has anyone tried making this in a slow cooker?
Hi Suzanne, I'm sure you could adapt this recipe to the slow cooker or Instant pot. But I would research cook times since they will vary.
Would this make a good freezer meal?
This looks so good! And SO easy to make, which makes it perfect for this house. Thanks for sharing!
I've used brown basmati brown rice with the same ratio and cook length and it turned out perfect! Not sure if regular brown rice would work the same but I would think so.
Thanks for the tip, Lisa! I hope you enjoy this rice recipe :) Happy cooking!
Love the worry free toss in the oven simplicity of this recipe!
Thanks!
Michelle
Oh me too, Michelle! It is such a simple meal yet tastes like a million bucks!
Oh wow! Looks really yummy! Thanks for sharing the recipe!
Thank you! It really is a delicious recipe. My kids just asked for it again this week! Ha!
I managed to make it and my family loved it! Like you said, they have been asking for it again ever since I made it last weekends. This time, I'm going to bake a bigger portion :D
Double the recipe! I love it! Thanks for telling me how much you all liked it. You made my day!
A cooking novice... Is this Minute rice or something else?
I use long grain white rice. I hope you enjoy it!
Can you use brown rice instead?
Hi Dona,
I have not used brown rice in this recipe. However, I do know that brown rice requires a higher ratio of water to rice and more time to cook. If you do try it, please let me know how it turns out! I hope you enjoy this recipe :)
What on earth is the sugar for?
Oh goodness, Lisa! Thanks for pointing that out. We just fixed the recipe to eliminate the sugar. That was an oversight ;) I hope you enjoy this recipe...even without the sugar ;)