Creamy One-Pan Chicken and Rice Bake – a comforting, family-favorite dish with tender chicken, fluffy rice, and melted cheddar cheese.

Scale

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 tsp paprika

1 tsp parsley

Salt and black pepper, to taste

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1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Whisk cream of mushroom soup, milk, water, and onion soup mix until smooth.

3. Spread uncooked rice evenly in the dish, pour soup mixture over it, and shake gently to distribute.

4. Place chicken on top, season with paprika, salt, and pepper.

5. Cover tightly with foil and bake for 45 minutes.

6. Uncover, sprinkle cheddar cheese, and bake 15 more minutes until bubbly and golden.

7. Let rest 5–10 minutes, garnish with parsley, and serve warm.

Substitute cream of mushroom soup with cream of chicken or celery. Add vegetables or garlic for extra flavor. Store leftovers for up to 3 days.