Dump And Bake Chicken Rice With Cream Of Chicken Soup
By Ruth Adler
Prep
10 min
Cook
60 min
Total
70 min
Servings
6
Level
Easy
Long-grain white rice types like Jasmine and Basmati are suggested for this chicken and rice recipe․ Long-grain white rice works well wrapped in foil with other ingredients and absorbs liquids‚ such as cream of chicken soup‚ and keeps chicken moist when baked in the same container․ Other liquids from the chicken can drip onto the rice while cooking․
I bake in a 9 by 13-inch pan and cover the rice completely before adding the meat․ Dried meat is better at absorbing seasoning․ Arrange meat in a single layer for even cooking․ After 45 minutes‚ cover with foil to steam the rice․
After taking off the foil‚ I check the internal temperature of the thickest part of the chicken and see very little moisture left in the rice․ Cooking for a short time without foil browns the chicken․ Let the dish sit for 5 to 10 minutes‚ then fluff the rice to absorb more sauce․
You can change the casserole recipe but keep other preparation steps the same․ You can include broccoli in the rice mixture before baking․ You can add shredded cheese to the casserole as a topping near the end․ I like to serve broccoli and cheddar casseroles and extra garlic bread to dip in sauce․
Why you'll love this recipe
- The rice cooks in the broth and condensed soup․ You don't need a separate pot for the rice․
- Chicken breasts are prepared directly over rice․ No other pans need to be washed after dinner․
- Jasmine or Basmati rice would work well in this recipe․ You can use any kind of rice․
- A cup or two of broccoli adds volume to the casserole‚ especially when cheddar cheese is used as a topping․
- Mushrooms and Swiss are two types of cheese that can work well if you have a can of sliced mushrooms․
- The Tex-Mex version includes black beans‚ corn‚ cumin‚ chili powder‚ and Mexican cheese cooked in a separate pan․
Ingredients
- •1 ½ cups long-grain white rice (uncooked)
- •1 can condensed cream of chicken soup (10.5 oz)
- •2 cups chicken broth
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp dried parsley
- •1 ½ lbs boneless, skinless chicken breasts (about 3-4 breasts)
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
- •butter (for greasing the baking dish)
- •non-stick cooking spray (for greasing the baking dish)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- 2
Add the uncooked rice, condensed soup, chicken broth, garlic powder, onion powder, and dried parsley to the baking dish. Stir until well mixed and the rice is fully submerged.
- 3
Pat the chicken breasts dry, then season both sides with the salt and black pepper. Set them over the rice mixture in a single layer.
- 4
Cover the dish tightly with aluminum foil and bake for 45 minutes.
- 5
Remove the foil and bake for 10-15 minutes more, until the liquid is absorbed, the rice is tender, and the chicken reaches 165°F (74°C).
- 6
Rest the casserole for 5-10 minutes. Fluff the rice with a fork and serve.
FAQ
Nutrition (per serving)
Calories
380
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
