Easy Baked Chicken and Rice

Easy Baked Chicken and Rice is a comforting oven-baked dinner made with tender chicken, creamy rice, and three simple condensed soups. Everything cooks together in one baking dish, allowing the rice to absorb the savory flavors while the chicken becomes tender and juicy. It is an easy family meal with very little preparation.

Ingredients

• 1½ cups Minute Rice or regular white rice
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of celery soup
• 4–6 chicken pieces, bone-in or boneless
• Salt, to taste
• Freshly ground black pepper, to taste
• Nonstick cooking spray, for the baking dish

Instructions

1. Preheat the oven to 350°F (175°C). Lightly coat a large baking dish with nonstick cooking spray.
2. Place the rice in a large mixing bowl. Add the cream of chicken soup, cream of mushroom soup, and cream of celery soup.
3. Stir the rice and soups together until evenly combined and creamy. Spread the mixture evenly across the bottom of the prepared baking dish.
4. Season the chicken pieces on both sides with salt and freshly ground black pepper.
5. Arrange the chicken over the rice mixture in a single layer, leaving a little space between the pieces whenever possible.
6. Cover the baking dish tightly with aluminum foil. A tight seal helps trap the steam needed to cook and soften the rice.
7. Transfer the dish to the preheated oven and bake for approximately 90 minutes, or until the rice is tender and the chicken is completely cooked.
8. Check the thickest part of the chicken with a food thermometer. Poultry should reach an internal temperature of at least 165°F (74°C).
9. Carefully remove the foil. If you prefer more color on top of the chicken, return the uncovered casserole to the oven briefly until lightly golden.
10. Allow the casserole to rest for about 5–10 minutes before serving. Stir the creamy rice gently and adjust the salt and pepper to taste.

Tips for the Best Chicken and Rice

Keeping the baking dish tightly covered for most of the cooking time is important. The trapped steam helps cook the rice evenly and keeps the casserole moist. Avoid repeatedly opening the oven or removing the foil while it cooks.

Chicken thighs are particularly good for longer baking because they remain juicy and flavorful. Chicken breasts can also be used, although very thin boneless pieces may cook more quickly.

A Note About the Rice

Minute Rice and traditional white rice absorb liquid differently, so the final consistency can vary depending on the type and brand used. If using regular uncooked rice rather than instant rice, check the casserole during cooking and add a little hot broth or water if the rice appears too dry before it becomes tender.

Easy Additions

This simple casserole is easy to customize. Sliced mushrooms, diced celery, peas, carrots, or finely chopped onion can be mixed into the rice before baking. Garlic powder, onion powder, paprika, dried parsley, or thyme can also be added for extra flavor.

What to Serve with Baked Chicken and Rice

Because chicken and rice already makes a filling main dish, simple vegetable sides are ideal. Try it with steamed broccoli, roasted green beans, glazed carrots, asparagus, or a crisp green salad.

Storage and Reheating

Allow leftovers to cool, then transfer them to an airtight container and refrigerate promptly. Enjoy refrigerated leftovers within 3–4 days. Reheat until steaming hot throughout. Adding a small splash of chicken broth before reheating can help restore moisture to the rice.

Frequently Asked Questions

Can I use boneless chicken?

Yes. Boneless chicken breasts or thighs can be used. Because boneless pieces may cook faster than bone-in chicken, check them earlier and make sure they reach 165°F (74°C).

Can I add vegetables?

Yes. Mushrooms, peas, carrots, celery, or onions are easy additions. Keep the vegetables relatively small so they become tender during baking.

Why should the casserole be covered?

Covering the baking dish traps moisture and steam, which helps the rice cook while preventing the casserole from drying out.

How do I know when the chicken is ready?

The safest method is to use an instant-read thermometer. Insert it into the thickest part of the chicken without touching bone and make sure it registers at least 165°F (74°C).