How to Make Chicken and Rice Casserole
Knowing how to make a chicken and rice casserole ensures you can always serve up one of the most universally beloved comfort foods. Nearly everyone's grandmother had her own version of this dish, and the beauty of it is that you can fall back on whatever ingredients you happen to have handy, for endless variations. There's no one "right" recipe.The timing of this casserole is also flexible and forgiving: Chicken and rice is best if you make it one day, then serve it the next, as a night in the refrigerator will allow the flavors develop.
Transcript
-Hi! I'm Miranda with recipe.com, and today, I'm gonna show
you how to make a one dish chicken and rice
bake. So, rice and chicken paired with a creamy mushroom
sauce baked together in 1 dish makes really easy preparation
and really, really clean up, so let's get started. I
have our ingredients all laid out here. We have 4
skinless, boneless chicken breast half of about 1 pound. We
have 1 can of condensed mushroom soup today. We're using
Campbell's. We have 3 quarters of a cup of long-grain
white rice, 1 cup of water, and a quarter teaspoon
each of paprika and freshly ground pepper. So, we are
going to start by taking our 2-quart shallow baking dish,
and we are going to get our condensed mushroom soup
in here and then the water, the rice, and the
majority of the paprika and the pepper. We're gonna save
just a tiny, tiny bit for the end 'coz we're
just gonna sprinkle it over the top to just kind
of, you know, grab most of it. Just save a
little sprinkle for the very end. Perfect. And just mix
the salt together. So, you're just kind of-- kinda make
a nice little soup out of everything. You could use
a spoon. You can use whatever you want. I find
a little rubber spatula helps me just kind of smoosh
down the-- the condensed soup. And it doesn't have to
be perfectly mixed. It will obviously melt and thin out
in the oven. Perfect. Okay. Now, we're just going to
place our chicken breast on top. It will kind of
soak in there, but don't worry about like fully submerging
them. Wonderful. And now let's sprinkle with the remainder of
our paprika, just a nice little sprinkle, sprinkle, sprinkle on
the top, and the pepper. Okay. So now we're gonna
cover it and then pop it into the oven, again
at 375 degrees for about 45 minutes or until the
chicken is fully cooked and the rice is nice and
tender. So let's come back then. Okay. So, it's been
45 minutes and we've pulled our one dish chicken and
rice bake out of the oven. Look how fantastic it
looks. The chickens are wonderfully cooked through. The rice is
just really great and tender. This is gonna make a
perfect dinner. Now, for a full dinner, consider adding a
steamed vegetable blend with it and maybe some crusty whole-wheat
rolls and a perfect dessert will be fresh apple slices
dipped in store-bought caramel sauce. And there you go. Super
easy. Easy to do. Easy to clean up. That's how
you make One dish chicken and rice bake. Thanks for
watching. And for more great recipes and savings, visit us
at recipe.com.
What You'll Need
- 1 tbsp. vegetable oil
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 1/2 cups water
- 1/4 tsp. paprika
- 1/4 tsp. ground black pepper
- 2 cups uncooked instant white rice *
- 2 cups fresh or frozen broccoli florets
Step By Step
1
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
3
*For a creamier dish, decrease the rice to 1 1/2 cups.
4
This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.
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