5 Ingredient Creamy Chicken and Rice Bake Recipe

Up close photo of a fork cutting into a chicken breast over creamy rice.

5 from 1 vote

5 Ingredient Creamy Chicken and Rice Bake Recipe

Make this creamy chicken and rice bake with just five simple ingredients for an easy, hands-off comfort food meal the whole family will love!

Prep Time5

Cook Time1 15

Total Time1 20

Course: Main Course

Cuisine: All American

Diet: Gluten Free, Low Fat

Servings: servings

Calories: 331kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

1 9x13 pan
1 whisk

Ingredients

1 cup uncooked white rice
1 package (1.25 ounces) dry onion soup mix
10.5 ounce can cream of chicken soup
1 soup can water (10.5 ounces)
4 chicken breasts (1 1/2 - 2 pounds)
salt and black pepper

Instructions

Preheat the oven to 325ºF. Spray a 9×13 pan with nonstick cooking spray.
Add the rice, dry onion soup mix packet, Cream of Chicken soup, and soup can of water to the greased pan. Whisk ingredients together until combined.
1 cup uncooked white rice, 1 package (1.25 ounces) dry onion soup mix, 10.5 ounce can cream of chicken soup, 1 soup can water (10.5 ounces)
Sprinkle salt and pepper over the raw chicken breasts then place on top of the soup/rice mixture in the pan.
4 chicken breasts (1 1/2 - 2 pounds), salt and black pepper
Cover the pan tightly with aluminum foil and bake for 1 hour 15 minutes or until the rice is tender and the chicken breasts are fully cooked (165°F).
Store leftovers in an airtight container in the fridge for up to 3 days.

Video

Notes

Prep Tip - The chicken can be cut into bite-sized pieces and added to the casserole instead of leaving as full breasts. The chicken tends to be more tender when baked this way.

Meal Prep Tip - This casserole can be divided between four oven-safe glass containers (each covered tightly with aluminum foil) and baked at 375F for 1 hour. Remove from the oven, uncover, and allow to cool before covering with a lid and storing in the fridge for up to 5 days. Reheat in the microwave. Watch the video HERE.

Nutrition