Description
This comforting Chicken and Rice Bake is a simple, one-dish meal featuring tender boneless skinless chicken breasts baked atop a creamy and flavorful mixture of cream of mushroom soup, rice, and spices. With minimal prep and easy ingredients, this recipe yields juicy chicken and perfectly cooked rice infused with paprika and savory mushroom soup, ideal for a hearty family dinner.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts (approximately 3-4 breasts)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice Mixture
- 10 ounces condensed cream of mushroom soup
- 1 1/3 cups water
- 3/4 cup uncooked long grain white rice
- 1/4 teaspoon paprika (plus more for sprinkling)
- 1/4 teaspoon salt (plus more for sprinkling)
- 1/4 teaspoon black pepper (plus more for sprinkling)
Garnish
- Fresh minced parsley (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9”x13” (2 quart) baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Pound chicken breasts: Lightly pound the chicken breasts, especially if some are thicker than others, to ensure even thickness throughout. This helps the chicken cook uniformly and tenderizes the meat.
- Mix rice and soup: In a medium bowl, stir together the condensed cream of mushroom soup, water, uncooked long grain white rice, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Pour this mixture evenly into the prepared baking dish.
- Arrange chicken: Nestle the pounded chicken breasts evenly into the rice and soup mixture. Sprinkle the chicken and surrounding rice with additional salt, paprika, and black pepper to taste for enhanced flavor.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender and cooked through.
- Rest and garnish: Remove the dish from the oven and let it sit uncovered for 5–10 minutes to allow the flavors to meld and the dish to set. Just before serving, sprinkle with fresh minced parsley for a pop of color and freshness.
Notes
- Ensure the chicken breasts are pounded evenly to promote uniform cooking and prevent dry parts.
- You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- Covering the dish tightly while baking helps the rice cook properly and keeps the chicken moist.
- Use a meat thermometer to verify the chicken has reached a safe internal temperature of 165°F.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
