This one-pan meal combines tender chicken and fluffy rice for a hassle-free dinner. It requires minimal preparation and bakes in the oven until fully cooked and creamy.
List of ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup – provides a savory, earthy base.
- 2 (10 1/2 ounce) cans cream of chicken soup – adds richness and protein flavor.
- 1 cup raw rice – long grain is recommended for the best texture.
- 3/4 cup water – helps the rice grains hydrate and cook through.
- 4-6 boneless, skinless chicken breasts or strips – the primary protein source.
- Salt – adjusted to taste.
- Pepper – adjusted to taste.
- Paprika – used primarily for color and a mild flavor hint.
step-by-step instructions
- Mix Base: In a large bowl, combine the three cans of cream soup (mushroom, chicken, or celery), 3/4 cup water, and 1 cup raw rice.
- Prepare Pan: Transfer the soup and rice mixture into a well-greased 9″ x 13″ baking pan.
- Add Chicken: Place the 4-6 raw, skinless chicken breasts or strips evenly on top of the rice mixture.
- Season: Sprinkle the top of the chicken with salt, pepper, and a dusting of paprika.
- Seal: Cover the pan tightly with aluminum foil to lock in moisture.
- Bake: Cook in a preheated oven at 350 degrees for 2 hours, or at 375 degrees for 1.5 hours.
- Finish: Remove from the oven and let the dish rest before serving.
Optimal Ingredient Selection
Selecting Long Grain Rice
Long grain rice is the best choice for this casserole because it cooks evenly and maintains a distinct texture. Avoid using short grain, medium grain, or minute rice, as these can become overly mushy or fail to cook properly in this specific method. Jasmine rice is an acceptable substitute if you prefer a slightly more aromatic profile.
Benefits of Using Boneless Chicken Thighs
While breasts are standard, boneless skinless chicken thighs are an excellent alternative. Thighs contain more fat, which helps them remain moist during the long baking process. Ensure you use skinless thighs, as skin-on versions can release too much grease into the rice, affecting the final consistency.
Mixing Different Cream Soup Varieties
The recipe calls for mushroom and chicken soups, but you can customize the blend. Using a combination of cream of chicken, cream of mushroom, and cream of celery provides a more complex and balanced flavor. As long as you use three cans in total, the ratio of these cream soups can be adjusted to your preference.
Preparing Chicken Tenders for Baking
Chicken tenders or strips are a great option for those who prefer smaller portions. They typically cook through quickly and stay tender. If using frozen tenders, ensure they are fully thawed before placing them on the rice to avoid uneven cooking times.
Customizing the Flavor Profile
Adding Cheese for a Richer Finish
To make the dish more indulgent, you can melt cheese over the top during the final stages of baking. Shredded cheddar or mozzarella works well to add a salty, gooey layer. Sprinkle the cheese on during the last 10 to 15 minutes of cooking and remove the foil to let it brown.
Using Dried Parsley for Color
Adding a sprinkle of dried parsley gives the dish a more professional look with a pop of green color. It provides a very subtle herbal note that complements the cream sauce. This is best added immediately after removing the dish from the oven.
Including Mixed Vegetables
You can increase the nutritional value by stirring vegetables into the rice mixture before adding the chicken. Frozen peas, diced carrots, or small broccoli florets work well. Ensure the vegetables are small enough to cook through in the same timeframe as the rice.
Adjusting the Soup Combination
If you prefer a lighter taste, replace one of the cream of chicken soups with cream of celery. This shift reduces the heavy chicken flavor and introduces a mild, garden-fresh taste. The consistency remains the same, ensuring the rice cooks perfectly.
Essential Cooking and Preparation Tips
Greasing the Pan to Prevent Sticking
Using a well-greased 9″ x 13″ pan is critical for easy cleanup and serving. You can use butter or a high-quality non-stick cooking spray to coat all surfaces of the pan. This prevents the rice from fusing to the edges and bottom during the long bake time.
Ensuring a Tight Foil Seal
The aluminum foil must be sealed tightly around the edges of the pan to trap steam. This trapped moisture is what actually cooks the raw rice and keeps the chicken from drying out. If the seal is loose, the water may evaporate too quickly, leaving the rice hard.
Cutting Large Chicken Breasts for Even Cooking
Very large chicken breasts may take longer to cook than the rice, or they might prevent the rice underneath from steaming. If your breasts are oversized, slice them in half lengthwise. This ensures the chicken reaches a safe internal temperature at the same time the rice is finished.
Resting the Casserole Before Serving
Allow the dish to sit for approximately 15 minutes after removing it from the oven. This resting period allows the sauce to thicken and the liquids to be fully absorbed by the rice. It results in a creamier texture and makes the portions easier to scoop.
Serving and Pairing Suggestions
Pairing with Fresh Green Salads
Because this casserole is rich and creamy, a crisp garden salad provides a necessary contrast. Use a light vinaigrette or a lemon-based dressing to cut through the heaviness of the cream soups. Mixed greens, cucumbers, and cherry tomatoes are ideal choices.
Serving with Warm Garlic Rolls
Warm rolls or biscuits are a classic accompaniment to this meal. Garlic butter rolls complement the savory notes of the mushroom and chicken soups. They are perfect for soaking up any extra sauce left on the plate.
Adding Steamed Broccoli as a Side
Steamed broccoli or sautéed spinach adds a healthy element to the plate. The brightness of steamed vegetables balances the richness of the baked rice. You can steam them quickly while the casserole is in its resting phase.
Using Fresh Fruit to Balance the Meal
A side of fresh fruit, such as sliced melon or a berry medley, provides a refreshing finish. The natural sweetness of the fruit cleanses the palate between bites of the savory chicken. This makes the overall meal feel more complete and balanced.
Storage and Reheating Methods
Storing Leftovers in the Fridge
Place any remaining chicken and rice in an airtight container and refrigerate immediately. The dish will stay fresh and safe to eat for 3 to 4 days. Ensure the container is sealed tightly to prevent the rice from drying out in the fridge.
Reheating with Liquid for Moisture
When reheating in the microwave, add a tablespoon of water or milk to the portion. This helps re-hydrate the rice and loosens the cream sauce, which naturally thickens during cooling. Heat in short intervals, stirring in between for even warming.
Using the Oven for Reheating
For larger leftovers, reheating in the oven is the best way to maintain the texture. Place the portions in a baking dish and cover tightly with foil to prevent the top from drying. Bake at 325 degrees until the center is heated through.
Freezing the Casserole
This dish can be frozen for later use, though the rice texture may change slightly. Cool the casserole completely before transferring it to a freezer-safe container. It can be stored for up to three months and should be thawed in the fridge before reheating.
Troubleshooting Common Issues
Preventing Undercooked Rice
If the rice is still hard after the cooking time, it usually indicates a lack of moisture. This happens if the foil seal was not tight enough or if the oven temperature was too low. For the next batch, ensure the foil is clamped tightly and check your oven calibration.
Avoiding Dry Chicken Breast
Overcooking chicken breasts can lead to a dry, stringy texture. If you find the chicken is too dry, try reducing the oven temperature slightly or using chicken thighs. Always ensure the chicken is fully submerged in or touching the sauce to maintain moisture.
Managing Excess Liquid in the Pan
If the dish is too watery, it may be due to the type of rice used or excess moisture from frozen chicken. Ensure you are using raw long grain rice and that chicken is patted dry before adding. Letting the dish rest for 15 minutes usually solves most liquid issues.
Preventing Rice from Sticking to the Pan
If the rice sticks stubbornly to the pan, it is likely due to insufficient greasing. Ensure you coat the corners and sides of the pan thoroughly with butter or oil. Using a ceramic or high-quality non-stick pan can also help mitigate this problem.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Brown rice has a much longer cooking time and requires more liquid than white rice. Using it in this recipe would likely result in undercooked rice or overcooked chicken. It is not recommended unless you significantly increase the water and baking time.
Can I use minute rice for this recipe?
No, minute rice should not be used in this casserole. Minute rice is pre-cooked and will become extremely mushy if baked for two hours. This recipe is designed specifically for raw, long grain rice.
How do I scale this recipe for fewer people?
To make a smaller portion, you can cut the ingredients in half. Use half a cup of rice, two cans of soup, and a smaller baking pan. Adjust the pan size to ensure the mixture is not too spread out, as this can cause the rice to dry out.
Print
Simple Baked Chicken and Rice Casserole
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Easy chicken and rice is one of those awesome recipes that you can put together in five minutes, bake, and then eat. Delicious rice and chicken in one pan.
Ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 cup raw rice
- 3/4 cup water
- 4–6 boneless, skinless chicken breasts or chicken strips
- salt
- pepper
- paprika
Instructions
- Step: In a large bowl, mix the 3 cans of cream soup (mushroom, chicken & celery in combination desired), 3/4 cup water, and 1 cup raw rice.
- Step: Place into a well greased 9″ X 13″ pan.
- Step: Put the 4-6 raw, skinless chicken breasts on top of the soup mixture.
- Step: Sprinkle the top with salt, pepper and some paprika.
- Step: Cover with foil.
- Step: Cook in a 350 degree oven for 2 hours, or 1 1/2 hours at 375 degrees.
- Step: Remove from the oven and enjoy.
Notes
Use long grain or Jasmine rice for best results; avoid short, medium, or minute rice. Let the dish sit for about 15 minutes after baking to allow the sauce to thicken.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 0 g
- Sodium: 443 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 80 mg