Description
This Chicken and Rice Bake has tender chicken breasts nestled in creamy, flavorful rice made with cream of mushroom soup. It’s an easy one-pan dinner the whole family will love.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts (approximately 3–4 breasts)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces condensed cream of mushroom soup
- 1 1/3 cup water
- 3/4 cup uncooked long grain white rice
- 1/4 teaspoon paprika (plus more for sprinkling)
- 1/4 teaspoon salt (plus more for sprinkling)
- 1/4 teaspoon black pepper (plus more for sprinkling)
- Garnish: Fresh minced parsley (optional)
Instructions
- Preheat oven to 375 degrees F. Grease a 9”x13” (2 quart) baking dish with nonstick cooking spray.
- Lightly pound especially thick chicken breasts so they are all even in thickness.
- In a medium size bowl, combine soup, water, rice, paprika and black pepper. Pour into the prepared baking dish and spread evenly.
- Nestle the chicken into the rice mixture. Sprinkle with additional salt, paprika and black pepper to taste.
- Cover the pan tightly with foil and bake at 375 degrees for 45 minutes, or until chicken is fully cooked to 165°F internal temperature and rice is tender.
- Remove from the oven and let sit, uncovered, for 5-10 minutes before serving. Sprinkle with fresh minced parsley.
Notes
- Allow the dish to sit before serving for better texture.
- Use fresh parsley for garnish for added flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 80 mg