One Dish Chicken and Rice Bake

"This recipe goes together in 5 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! Enjoy this recipe from American Century Cookbook."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Anonymous photo by Anonymous
photo by Willie A. photo by Willie A.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:




  • Preheat oven to 375°F.
  • Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
  • Lay chicken on top and sprinkle with remaining paprika and pepper.
  • Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.

Questions & Replies

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  1. Michelle L.
    Can you use whole grain rice instead of long grain?? I just have the Minute instant rice that's long grain
  2. ruffin.wendy458
    I want to make chicken and rice but I’m only have cream of chicken


  1. Jelly
    I made this chicken last night and was very disappointed. I used Basmatti long grain brown rice, mixed it with the water and soup and placed it in the bottom of the pan with chick on top. I covered it and baked it for 45 minutes...while the chicken was more than done the rice didn't fully cook and everything was watery.Given the other high review I must have done something very wrong! I ended up cooking some more rice on the stove to add to the pan to try and salvage the meal.
  2. Lennie
    This dish has been one of my MIL's standard dinners for years and years. I used to make it a lot in the late 70s and 80s, too. It is easy to put together and makes a great meal when served with a green veg. The recipe also works well with pork chops (just brown them first). I always used to season the chicken or chops with a wee bit of poultry seasoning. Make sure you use regular long-grain rice in this dish; minute rice will go too mushy and brown rice won't cook thoroughly. Thanks Bev, for posting this classic for all to discover.
  3. LinMarie
    I made this tasty little dish last night, and my family and I enjoyed it so much, there was none left. I did use whole chicken legs instead, and added creole seasoning as well. This is a keeper which I will be making again. Thanx for posting.
  4. Tom McKernan
    Used packaged cream of mushroom mix and a small can of pieces and stems of mushroom. My other half had to work late so I refrigerated her share and reheated it the following day both times excellent and the clean up is the best part. One dish to wash is always a plus. Thanks Bev.
  5. Kathy Nelson
    I have this recipe but I add 1 pkg. dry onion soup mix to the soup and 1 can of mushrooms. Very good!


  1. Mysty Houchin
    Used NO water only white wine and seasoned the Chicken with Montreal Steak Seasoning. Used Cream of Chicken soup and added some onion powder, garlic and sprinkled the chicken with Mexican Cheese blend the last 10 minutes.
  2. maureend3
    I also added .5 pkg of onion garlic dry soup mix, a can of mushrooms and their liquid instead of water. Sprinkled chicken with poultry seasoning and dusted everything with smoked paprika before putting in oven. Quick, easy and tasty


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