Easy Chicken & Rice Bake

Jeanne Gliddon


Polly, my BFF, gave me this recipe years ago and I have always loved it for its flavor and ease of preparation. Over the years I had to tweak one ingredient because the old recipe called for MJB Chicken Flavored Rice Mix and it can no longer be found. However, with my addition of the Rice A Roni, I can truthfully say that it does not change the flavor in any way. I hope you will try this delicious meal and enjoy it as much as my family does.


☆☆☆☆☆ 0 votes

6 to 8
30 Min
1 Hr 30 Min


Add to Grocery List

6.9 oz
box chicken rice a roni, lower sodium
1 Tbsp
2 c
cut up chicken or your favorite pieces (i used skinless chicken breasts)
1/2 pkg
dry onion soup mix (lipton)
10 3/4 oz. can(s)
condensed cream of mushroom soup (1 can)
paprika for garnish

How to Make Easy Chicken & Rice Bake


  • 1Pre-heat oven to 300 degrees. In a skillet, melt butter and combine rice & vermicelli mix. Sauté over medium heat until vermicelli is golden brown, stirring frequently.
  • 2Place rice mixture in a 9" x 13" casserole pan. Add seasoning packet from Rice A Roni and 2 cups water to rice and stir well.
  • 3Place chicken pieces in casserole.
  • 4Sprinkle the Dry Onion Soup all over chicken.
  • 5Spread chicken with Condensed Cream of Mushroom Soup.
  • 6Lightly sprinkle with Paprika to add color.
  • 7Cover with foil and bake for 1 hour. Then uncover and bake for an additional 30 minutes.
  • 8Serve & Enjoy!

Printable Recipe Card

About Easy Chicken & Rice Bake

Course/Dish: Rice Sides, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids

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