Description
One-Pan Chicken and Rice Bake is a creamy, cheesy casserole made with tender chicken breasts, rice, and a rich mushroom sauce baked to perfection.
Ingredients
3–4 boneless, skinless chicken breasts
1½ cups white rice
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
Optional: mushrooms, peas, broccoli, garlic powder, Parmesan, or breadcrumbs for topping
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. In a bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth.
3. Spread uncooked rice evenly in the casserole dish and pour the soup mixture over it.
4. Place chicken breasts on top, pressing them slightly into the mixture.
5. Season with paprika, salt, and pepper.
6. Cover tightly with foil and bake for 45 minutes.
7. Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for 15 more minutes until golden.
8. Let rest for 5–10 minutes before serving and garnish with parsley.
Notes
Add broccoli or peas for extra colour and nutrition.
Use Parmesan or breadcrumbs for a crunchy topping.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked
- Cuisine: North American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg