Baked Chicken and Rice
Baked Chicken and Rice is a delicious family dinner. Creamy rice baked alongside tender chicken is always a win at my house. This is the perfect hearty dinner to gather around the table and enjoy!
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The Best Chicken And Rice Recipe
When I was little my Grandma always made delicious, comforting food. One of my favorite recipes she made for me was Baked Chicken and Rice. Now I make a version of her recipe for my family and my family loves chicken and rice just as much as I did as a kid.
I might be a little bias when I say that this is The Best Chicken and Rice recipe around, but I’m telling you, IT’S SO YUMMY!
CHICKEN AND RICE INGREDIENTS
- 4 Chicken Breasts or about 3 lbs of Chicken
- 1 T Butter
- 1/2 c Chopped Mushrooms
- 1 3/4 c White Rice
- 2 can Cream Of Mushroom Soup
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 2 c Water
- 1 T Mrs. Dash Garlic and Herb Seasoning
Normally I don’t use cans of soup when I cook, BUT in this classic comforting chicken and rice recipe…I like it. 🙂 My Grandma did it that way and I do too.
How To Make Chicken and Rice
- Preheat Oven to 375° F.
- While your oven is preheating. Cut chicken breasts in half. Season them with salt and pepper.
- In a large skillet, heat up 1 T of butter over medium high heat. Sear each side of the chicken breast. 1-2 mins on each side. It will not be cooked all the way through. You might have to do the chicken in batches depending on the size of your skillet. Add more butter if necessary.
- When your chicken is done searing on both sides, remove from pan and set aside.
- Place your chopped mushrooms into the skillet and cook for 2-3 minutes, until softened.
- In a large mixing bowl, mix together rice, soup, paprika, black pepper, garlic and herb seasoning, cooked mushrooms and water. When you add your cooked mushrooms, add in all the butter and drippings from the pan as well. This has TONS of flavor.
- In a large baking dish, 13 x 9, pour in soup and rice mixture. Top with chicken.
- Cover and bake 55-65 minutes, or until rice is cooked and creamy and chicken is cooked to internal temperature of 165° F.
- Take out of the oven and let sit 10 minutes before servings.
- ENJOY!
What to Serve with Baked Chicken and Rice
Baked Chicken and Rice is a delicious meal all on its own. Sometimes I just serve it alone, other times I like to serve it along with a vegetable. My quick and flavorful frozen vegetable recipe is the perfect side dish to add to this dinner. Or try Air Fryer Carrots for a quick side.
How many servings does Baked Chicken and Rice make?
My recipe for chicken and rice in the oven makes 6 servings. I always make extra because this is one of those dinners that is just as delicious the next day for leftovers!
Chicken and Rice Storage
This Baked Chicken and Rice will last in the fridge for up to 4 days stored in an air tight container.
Other Dinner Recipes You Might Like
If you try my Baked Chicken and Rice recipe, please leave a rating and let me know in the comments below. I hope you love this as much as we do!
Be sure to tag #cakestokale on Instagram and Facebook if you make any of my recipes, I love to see them and share them!
Baked Chicken and Rice
Baked Chicken and Rice is a delicious family dinner. Creamy rice baked alongside tender chicken is always a win at my house.
Ingredients
- 4 Chicken Breasts or about 3 lbs of Chicken
- 1 T Butter
- 1/2 c Chopped Mushrooms
- 1 3/4 c White Rice
- 2 can Cream Of Mushroom Soup
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 2 c Water
- 1 T Mrs. Dash Garlic and Herb Seasoning
Instructions
- Preheat Oven to 375° F.
- Cut chicken breasts in half. Season them with salt and pepper.
- In a large skillet, heat up 1 T of butter over medium high heat. Sear each side of the chicken breast. 1-2 mins on each side. It will not be cooked all the way through. You might have to do the chicken in batches depending on the size of your skillet. Add more butter if necessary.
- When your chicken is done searing on both sides, remove from pan and set aside.
- Place your chopped mushrooms into the skillet and cook for 2-3 minutes, until softened. When you add your cooked mushrooms, add in all the butter and drippings from the pan as well. This has TONS of flavor.
- In a large mixing bowl, mix together rice, soup, paprika, black pepper, garlic and herb seasoning, cooked mushrooms and water.
- In a large baking dish, 13 x 9, pour in soup and rice mixture. Top with chicken.
- Cover and bake 55-65 minutes, or until rice is cooked and creamy and chicken is cooked to internal temperature of 165° F.
- Take out of the oven and let sit 10 minutes before servings.
- ENJOY!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 155mgSodium: 298mgCarbohydrates: 24gFiber: 2gSugar: 0gProtein: 50g
Nutrition is calculated with products I use, therefore it is not always accurate. The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.
PIN THIS FOR LATER! BAKED CHICKEN AND RICE
