~ Savory Chicken & Rice Bake ~ Easy & Delish!

Cassie *


This is comfort food at its best. This dish takes me back to when I was a kid. We'd have it monthly.
I did tweak my moms recipe to include more sauce, but everything else is the same for the most part. My family just loves it and are never any leftovers, but if there were they'd be wonderful the next day. So tender you can cut the chicken with a fork.
Fix it and forget it, and no peeking!


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4 - 6


10 Min


2 Hr 15 Min




2 - 14.5 oz
cream of chicken soup
1 10.5 oz
cream of celery soup
1 c
uncooked rice - i always use long grain
1 1/2 can(s)
water - use one of the cream of chicken soup cans
envelope dry onion soup mix
12 - 14 small
chicken thighs - or 3 pounds
2 large
chicken breasts cut in half lengthwise to make 4 breasts
cracked black pepper

Directions Step-By-Step

Preheat oven to 350 degree F.

Spray a deep 9 x 13 baking dish with nonstick spray.

Spread the cup of rice evenly on the bottom of dish. Arrange the chicken thighs on the inside edge of dish, then place chicken breasts in the center. Just move them around to fit. Don't worry if they overlap, they will cook.

Sprinkle evenly with soup mix.
In a large saucepan, heat the soups and water until hot.

Now, pour the soup evenly over the chicken. Cover tightly with aluminum foil and bake for 2 hours and 15 minutes and no peeking.
Remove from oven and serve with a vegetable of choice. The chicken can be cut with a fork. Pepper if desired. It shouldn't need salt.


About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy