Description
A creamy, cheesy, and satisfying one-pan chicken and rice bake. Made with tender chicken, fluffy rice, and a rich sauce, this comforting recipe is a family favorite.
Ingredients
3–4 thick-cut boneless skinless chicken breasts
1½ cups white rice (uncooked)
1½ cans cream of mushroom soup
¾ cup water
2½ cups milk
2 cups shredded cheddar cheese
1 packet onion soup mix
⅓ teaspoon paprika
1 teaspoon parsley (for garnish)
Salt and black pepper, to taste
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix.
3. Spread uncooked rice evenly in the dish and pour the soup mixture over it.
4. Place chicken breasts on top, pressing lightly to submerge slightly.
5. Season with paprika, salt, and pepper.
6. Cover with foil and bake for 45 minutes.
7. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for 15 minutes until golden.
8. Let rest for 10 minutes before serving and garnish with parsley.
Notes
Substitute cream of chicken or celery soup if preferred.
Add vegetables or spices for extra flavor.
Store leftovers for up to 3 days; reheat with a splash of milk.
Use brown rice for extra fiber (increase liquid and bake time).