Description
This Dump & Bake Creamy Rice & Chicken is the ultimate fuss-free comfort dish. It bakes everything in one pan—no stove, no sautéing, no stress. Just juicy chicken, creamy seasoned rice, and a hands-off method that delivers hearty, flavorful results every time. Perfect for weeknight dinners, potlucks, or easy meal prep!
Ingredients
1 ½ pounds chicken breasts or thighs
1 cup uncooked long grain white rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese (optional)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In the baking dish, combine the uncooked rice, both cream soups, chicken broth, onion powder, garlic powder, salt, and pepper. Mix well.
3. Place the chicken on top of the rice mixture. Spoon a bit of the mixture over the chicken to coat.
4. Cover tightly with aluminum foil and bake for 50–60 minutes.
5. Remove foil and, if desired, top with shredded cheddar. Bake for another 10 minutes until cheese is melted.
6. Let rest for 5–10 minutes before serving.
Notes
Make sure to seal the foil tightly so the rice steams properly—this is key to avoid undercooked grains.
For added flavor, marinate the chicken in Italian dressing or seasoned yogurt before baking.
You can swap in cream of celery or cream of bacon soup for a twist on the classic creamy base.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 2g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 115mg