Editors' Pick
One Dish Chicken and Rice Bake
"This recipe goes together in 5 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! Enjoy this recipe from American Century Cookbook."
photo by anniesnomsblog
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 cup water
- 3⁄4 cup uncooked long-grain rice (not quick cooking)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 4 boneless skinless chicken breast halves
directions
- Preheat oven to 375°F.
- Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
- Lay chicken on top and sprinkle with remaining paprika and pepper.
- Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.
Questions & Replies
-
Can you use whole grain rice instead of long grain?? I just have the Minute instant rice that's long grain
-
I want to make chicken and rice but I’m only have cream of chicken
Reviews
-
I made this chicken last night and was very disappointed. I used Basmatti long grain brown rice, mixed it with the water and soup and placed it in the bottom of the pan with chick on top. I covered it and baked it for 45 minutes...while the chicken was more than done the rice didn't fully cook and everything was watery.Given the other high review I must have done something very wrong! I ended up cooking some more rice on the stove to add to the pan to try and salvage the meal. -
This dish has been one of my MIL's standard dinners for years and years. I used to make it a lot in the late 70s and 80s, too. It is easy to put together and makes a great meal when served with a green veg. The recipe also works well with pork chops (just brown them first). I always used to season the chicken or chops with a wee bit of poultry seasoning. Make sure you use regular long-grain rice in this dish; minute rice will go too mushy and brown rice won't cook thoroughly. Thanks Bev, for posting this classic for all to discover. -
I made this tasty little dish last night, and my family and I enjoyed it so much, there was none left. I did use whole chicken legs instead, and added creole seasoning as well. This is a keeper which I will be making again. Thanx for posting. -
Used packaged cream of mushroom mix and a small can of pieces and stems of mushroom. My other half had to work late so I refrigerated her share and reheated it the following day both times excellent and the clean up is the best part. One dish to wash is always a plus. Thanks Bev. -
I have this recipe but I add 1 pkg. dry onion soup mix to the soup and 1 can of mushrooms. Very good!
see 44 more reviews
Tweaks
-
Used NO water only white wine and seasoned the Chicken with Montreal Steak Seasoning. Used Cream of Chicken soup and added some onion powder, garlic and sprinkled the chicken with Mexican Cheese blend the last 10 minutes.
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I also added .5 pkg of onion garlic dry soup mix, a can of mushrooms and their liquid instead of water. Sprinkled chicken with poultry seasoning and dusted everything with smoked paprika before putting in oven. Quick, easy and tasty
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
