One Dish Chicken & Rice Bake

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Rating:

(3 votes) 4 3

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 C. water*
  • 3/4 C. uncooked regular long-grain white rice
  • 1/4 tsp. paprika
  • 1/4 tsp. ground black pepper
  • 4 skinless, boneless chicken breast halves (about 1 lb.)

Directions

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. *For creamier rice, increase the water to 1 1/3 C. Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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Reviews (3)

  • Oh wow. This recipe has been around a very long time. I've been making this recipe since the '70s and it's perfect to have in a timed oven while at church. Nothing like coming home to the aroma of baked chicken and rice. All that's really needed to complete the meal is a tossed salad, and maybe rolls. We've brought friends and guests home to this meal. Excellent!!

    Flag as inappropriate trishwall  |  August 19, 2011

  • I love this recipe! I have made this for years, but instead of a large can of cream of mushroom, I use the smaller can and use a can of cream of celery. hmmm

    Flag as inappropriate tabudreamz  |  May 13, 2010

  • My mom used to make this, only she had to stretch it a bit more. She used one can each of the 'old fashioned' Campbell's soup..... which was one cream of mushroom, one of cream of chicken and one of cream of celery. then she added 3 cans of rice and three cans of water. Paprika sprinkled on top for color and garnish and some pepper..... but we did not have boneless back then like now, unless you did it yourself or were rich enough to pay to have chicken boned by the butcher. Also mom used chicken thighs because they were cheaper and she just pulled the skin off. Also, try using bone in chicken pieces of your choice and just pull the skin off, it is so much more flavor with the bones in the meat.

    Anyway, this is a wonderful recipe and I don't even like chicken!!!!

    Flag as inappropriate Sheryll_Rufus  |  January 13, 2010

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