One Dish Chicken & Rice Bake

Campbell's One Dish Chicken & Rice Bake Recipe

It doesn't get much easier than this...chicken and rice bake together in a creamy mushroom sauce for a one-dish winner the whole family will enjoy!

At a glance

Prep

5 min.

Total

1 hr.

Serves

4

Bake: 45 min.

Stand: 10 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup water
3/4 cup uncooked long grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves

How to Make It

  • 1

    Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

  • 2

    Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

330 360

totalfat

6g 8g

saturatedfat

1g 1.5g

cholesterol

105mg 105mg

sodium

530mg 600mg

totalcarbohydrate

33g 33g

dietaryfiber

1g 2g

protein

35g 35g

vitamina

2%DV 2%DV

vitaminc

0%DV 0%DV

calcium

4%DV 2%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts, you can cut them in half crosswise before using in the recipe or they may require a little longer cooking time.

  • For One Dish Buffalo Chicken & Rice Bake, stir 1 cup sliced celery, 1 cup shredded sharp Cheddar cheese and 1 to 2 tablespoons cayenne pepper sauce into the rice mixture before topping with the chicken.

  • For One Dish Mexican Chicken & Rice Bake, reduce the water to 3/4 cup.  Stir 1 can (about 15 ounces) black beans, rinsed and drained, 1/2 cup shredded Mexican blend cheese, 1/2 cup Pace® Chunky Salsa into the rice mixture before topping with the chicken.  After baking, stir the rice and sprinkle with another 1/2 cup cheese.  Cover and let stand for 10 minutes.  Sprinkle with 1 tablespoon chopped fresh cilantro leaves, if desired.
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RID#24702

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