One-Pan Chicken and Rice Bake
A comforting dish that combines juicy chicken with flavor-packed rice and creamy mushroom sauce, all baked in one pan.
Equipment
- Oven
- 9x13 inch baking dish
- Large Bowl
Ingredients
- 3-4 pieces Boneless Skinless Chicken Breasts thick-cut
- 1.5 cups White Rice uncooked
- 1.5 cans Cream of Mushroom Soup
- 0.75 cup Water
- 2.5 cups Milk
- 2 cups Shredded Cheddar Cheese
- 1 packet Onion Soup Mix
- 0.33 teaspoon Paprika
- 1 teaspoon Parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix cream of mushroom soup with milk, water, and onion soup mix until smooth.
- Spread uncooked white rice evenly across the bottom of the prepared baking dish.
- Pour the creamy soup mixture over the rice and gently shake to distribute.
- Place the chicken breasts on top, pressing down slightly. Season with paprika, salt, and pepper.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- After 45 minutes, uncover the dish and sprinkle shredded cheddar cheese on top. Bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
- Let the casserole sit for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 2-3 months.