One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake Recipe

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Penny Hall


This recipe is from the back of a campbells soup that I found years ago, and tried it out on my family. It became a favorite. I also used to make this in a dutch oven, on camping trips. I would put all the ingredients in the dutch oven, and make a whole in the ground with hot coals, then cover with dirt, and 4 hours later dinner was ready after all the camping activities. Even the wildlife would come and sniff the air.


★★★★★ 1 vote

5 Min
45 Min


  • ·
    can (10 3/4 ounces) campbell's® condensed cream of mushroom soup (regular or 98% fat free)
  • ·
    1 cup water
  • ·
    3/4 cup uncooked regular long-grain white rice
  • ·
    1/4 teaspoon paprika
  • ·
    1/4 teaspoon ground black pepper
  • ·
    1 1/4 pounds skinless, boneless chicken breast halves

How to Make One Dish Chicken & Rice Bake


  1. 1.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.
    2.Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
    •Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
    •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.
    •Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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About One Dish Chicken & Rice Bake

Course/Dish: Other Main Dishes
Other Tags: Quick & Easy, Healthy
Hashtags: #rice, #Casserole

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