Description
Pioneer Woman’s Chicken and Rice Bake combines creamy soup, tender chicken, and fluffy rice into one comforting oven-baked meal perfect for family dinners.
Ingredients
Long-Grain White Rice (uncooked) – 1½ cups
Cream of Chicken or Mushroom Soup – 2 cans
Water – 1 cup
Milk – 2 cups
Onion Soup Mix – 1 envelope
Shredded Cheddar Cheese – 1½ cups (divided)
Boneless Skinless Chicken Breasts or Thighs – 3 pieces
Salt & Black Pepper – To taste
Optional: Broccoli, mushrooms, or peas
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk soups, milk, water, and onion mix until smooth.
3. Stir in uncooked rice and half the cheese.
4. Place chicken on top, season lightly.
5. Cover tightly with foil and bake for 1½–2 hours.
6. Remove foil, sprinkle remaining cheese, and bake uncovered for 15 minutes.
7. Let rest 10 minutes before serving.
Notes
Use thighs instead of breasts for juicier chicken.
Add vegetables like broccoli or peas for color.
Avoid instant rice—it overcooks.
Make ahead and refrigerate before baking for easy prep.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 350g)
- Calories: 420
- Sugar: 4
- Sodium: 760
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
- Cholesterol: 115