Description
This creamy One-Pan Chicken and Rice Bake is the ultimate comfort food—perfectly seasoned chicken, fluffy rice, and melted cheddar cheese in one cozy dish. Quick to prepare and a family favorite every time!
Ingredients
3–4 thick-cut boneless skinless chicken breasts
1½ cups white rice (uncooked)
1½ cans cream of mushroom soup
¾ cup water
2½ cups milk
2 cups shredded cheddar cheese
1 packet onion soup mix
⅓ teaspoon paprika
1 teaspoon parsley (garnish)
Salt and black pepper, to taste
Instructions
Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Mix Sauce: In a large bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth.
Add Rice: Spread uncooked rice evenly in the dish. Pour the soup mixture over it. Shake gently to distribute evenly.
Add Chicken: Place chicken breasts on top of the rice mixture, pressing lightly to submerge slightly. Season with paprika, salt, and pepper.
Bake Covered: Cover tightly with foil and bake for 45 minutes.
Add Cheese & Bake Again: Uncover, sprinkle with cheddar cheese, and bake for another 15 minutes until bubbly and golden.
Rest & Serve: Let it sit for 5–10 minutes before serving. Garnish with parsley.
Notes
You can substitute cream of mushroom soup with cream of chicken or celery.
For a flavor twist, add garlic powder, Italian herbs, or a dash of chili flakes.
Leftovers can be stored in the fridge for up to 3 days. Add a splash of milk when reheating.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg