- 1 I. Introduce some recipes for chicken breast rice casserole
- 2 II. How to make one pan chicken and rice bake
- 3 III. How to make baked chicken and rice with canned soup
- 4 IV. Recipes for chicken breast dishes with rice
- 5 FAQ
I. Introduce some recipes for chicken breast rice casserole
1. Chicken & Rice Casserole
Chicken Rice Casserole will be a popular dinner that is ready within five minutes of cooking time. With just 4 ingredients, this recipe offers a great flavor into a satisfying one-dish dinner that everyone will enjoy!
- 4 chicken breasts
- 1 cup long grain white rice uncooked
- 1 ½ cups water
- 1 package onion soup mix or use homemade
- 10 ounces cream of mushroom soup condensed
- Preheat the oven to 325°F.
- Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
- Pour uncooked rice over the chicken. Sprinkle with onion soup mix.
- Combine mushrooms soup and 1 ½ cups of water. Pour over chicken.
- Cover and bake for 1 hour 15 minutes or until rice are tender.
2. Mamaw’s Chicken and Rice Casserole
3. Chicken and Rice Casserole
- 2 1/2 cups chicken broth
- 1/4 cup unsalted butter
- 2 cans cream of chicken soup, 10.75 ounce
- 1 can cream of mushroom soup, 10.75 ounce
- 1/4 teaspoon coarse ground black pepper
- 3 cloves garlic, minced
- 1/2 yellow onion, minced
- 2 cups long grain white rice
- 3 chicken breasts, cut into thin slices
Preheat the oven to 400 degrees and spray a 9×13 baking dish with vegetable oil spray.
Heat a large pot on medium-high heat.
Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion, and stir together well.
Bring to a boil then turn off the heat.
Add in the rice and chicken and stir well until coated.
Pour mixture into baking dish and cover with foil.
Bake for 50-60 minutes.
Let sit for ten minutes before removing the foil.
- Rice: You can use brown rice instead of white rice, but you will want to increase the chicken broth by at least ¼ cup and add 10 minutes to the cooking time.
- Soup: For an extra rich dinner made from scratch, replace the cans of soup with our homemade version of Cream of Mushroom Soup and Cream of Chicken Soup. Each can of soup is about 1 ⅓ cup of cream soup.
- Chicken: Cut the chicken breast into thin strips the same size so they cook evenly in the baking time without drying out. You could also swap in boneless skinless chicken thighs for chicken breast.
- Topping: For a crunchy old-school casserole topping, add a cup of crushed Ritz crackers or unsweetened corn flakes tossed in a ¼ cup of melted butter before baking.
II. How to make one pan chicken and rice bake
1. One Pan Spanish Chicken and Rice Bake
- Preheat oven to 200°C/180°C (fan-forced). Combine chicken in a large bowl with paprika. Season with salt and pepper, toss to coat evenly
- Heat oil in a large heavy-based ovenproof pan (15 cup capacity) over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside. Drain off excess fat
- Add onion, garlic, chorizo and capsicum. Cook, stirring regularly for 3 minutes, or until onion is tender
- Stir in tomato sauce, vinegar, rice, and stock. Arrange chicken over rice. Bring to the boil. Cover tightly with a lid. Transfer to oven. Bake 15-20 minutes
- Remove lid and bake for further 10 minutes, or until chicken is cooked through and rice is tender. Sprinkle with parsley. Serve with lemon wedges
Tips & Hints:
- Substitute chicken thigh cutlets with thigh fillets and reduce the cooking time by 10 minutes.
- For a smoky flavored chicken, replace mild paprika with smoked paprika.
2. One Pan Baked Garlic Chicken & Rice
- 770 G (8 Pieces) Boneless, Skinless Chicken Thighs
- 200 G (1 Medium) White Or Yellow Onion, Diced
- 10 G Garlic (2–3 Cloves), Sliced
- 15 G Butter
- 1/4 Tsp Salt
- 270 G Long-Grain White Rice Like Basmati Or Jasmine
- 620 G Low-Sodium Chicken Stock
- 2 Tbsp Of Your Favorite Poultry Seasoning, Or A Mix Of (1 Tsp Garlic Powder, 2 Tsp Paprika, 1 Tsp Dried Thyme, 1/4 Tsp Black Pepper, 1 1/2 Tsp Salt, 1/2 Tsp Onion Powder, Pinch Of Cayenne)
One baking pan and a little time are all you need to get our baked chicken and rice on the table. In order to get a big flavor without dirtying up multiple pans, we let the onions and garlic cook in the oven before adding the rice and chicken. The result is buttery, garlicky rice and juicy chicken that will satisfy even the pickiest of eaters.
- Place a baking dish (about 10” x 15”) into a cold oven. Then preheat the oven (along with the pan) to 350 F.
- While the pan is heating, dice the onion and slice the garlic cloves. When the oven is up to temp, remove the baking pan. Add the butter, onion, garlic and 1/4 tsp of salt to the hot pan. Stir it all together and place it back in the oven for 15 minutes, or until the onion softens and begins to brown.
- Meanwhile, sprinkle your spice mix of choice on both sides of the chicken thighs. Then, bring chicken stock to a simmer on the stove or zap it in the microwave until hot. You don’t want fridge-cold stock going into the dish. The rice won’t cook up as well.
- When the onions are lightly browned, remove the pan from the oven. Add the rice to the hot pan, stir it together with the onions, then shake the pan so the rice settles into an even layer. Arrange the chicken on top of the rice and add the hot chicken stock. Cover the pan with foil and place it back in the oven. Remove the foil after 30 minutes and then cook for another 15–20 minutes, uncovered, or until all the liquid is absorbed and the chicken and rice are both fully cooked.
- Let the chicken and rice rest for 5 minutes before fluffing the rice and serving.
Long-grain white rice really works best for this recipe. If you decide to make substitutions, you’ll need to adjust cooking times. Brown rice will need to be bake for about 45 minutes, covered, before you remove the foil for the last 15 minutes of cooking. And stick to boneless, skinless chicken thighs over chicken breasts. Chicken breasts are prone to drying out, and unless you add them to the dish during the second half of cooking (after you remove the foil from the rice), they are likely to come out dry and tough.
Read more: How to make chicken rice casserole no soup
III. How to make baked chicken and rice with canned soup
1. Baked Chicken and Rice Casserole Without Canned Soup
- 1 Tbsp extra virgin olive oil, divided
- 4 4- oz. boneless skinless chicken breasts
- ½ medium red onion, diced
- 1 cup white rice, rinsed and drained
- 2 1/2 cups chicken broth
- salt and black pepper
- fresh parsley, for garnish
- Preheat the oven to 350°F and grease a 9×13-inch baking dish. Set aside.
- Heat the olive oil in a large frying pan over medium heat. Add chicken breasts and season with salt and black pepper. Cook until golden brown, approximately 3-4 minutes per side. They will not be cooked through yet.
- Add onion and rice to the prepared baking dish. Season with salt and black pepper and stir to combine. Pour the chicken broth over the rice and arrange the seared breasts on top of the rice mixture.
- Tightly cover with aluminum foil and bake for 30 minutes. Uncover. There will still be a good amount of liquid when you pull the foil off.
- Bake for another 15-20 minutes or until the rice is cooked through.
- Remove from the oven and cool for 5 minutes before fluffing the rice with a fork.
Garnish with fresh parsley
2. Baked Chicken and Rice without Canned Soup or other
- 6 chicken thighs – bone in (skin removed)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- 2 cups long grain rice
- 2 tablespoons olive oil
- ½ medium sized onion (finely diced)
- 2 carrots (finely diced)
- 1 stalk celery (finely diced)
- 1 clove of garlic (finely minced)
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- 2 bay leaves
- ½ teaspoon salt (if using unsalted chicken broth)
Combine salt, pepper, paprika, garlic powder, onion powder and dried thyme
Rub spice mixture onto both sides of the chicken. Set aside.
Add one tablespoon of olive oil to a hot saucepan.
Sauté onions, carrots, and celery together until softened (3-5 minutes)
Add garlic and stir for about 30 seconds. Turn heat to low.
Add an additional tablespoon of olive oil and add rice. Stir until every grain of rice is covered with olive oil.
Spray the casserole dish with a nonstick spray. Pour the rice mixture into the bottom of the casserole dish.
Place chicken thighs on top of rice
Carefully pour chicken broth around chicken thighs
Sprinkle broth with salt (if using unsalted chicken broth) and add bay leaves
Cover tightly with foil and place casserole on a baking sheet
Place in a preheated 350-degree oven for 1 hour
After one hour, carefully pull out rack with baking sheet and casserole dish. Remove foil to check on the rice. Use a spoon and carefully stir or push the rice down so the rice on top makes contact with any remaining liquid. Replace foil and return to the oven for an additional 30 minutes.
Remove foil and continue baking for 10 minutes to allow the chicken to brown slightly and the top of the rice to a crisp.
Remove from the oven and gently place foil over the top of the casserole. Let sit for 10 minutes. Remove bay leaves and serve.
IV. Recipes for chicken breast dishes with rice
One Pot Lemon Herb Chicken and Rice
- 4 boneless skinless chicken breasts
- 2 tablespoons butter
- salt and pepper to taste
- 2 teaspoons Italian seasoning
- 1 cup uncooked white rice
- 2 ¼ cups chicken broth – (I used low sodium)
- juice of 1 lemon
- 1 teaspoon Italian seasoning
Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn’t be cooked through at this point) Transfer chicken to a plate.
Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then covers and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately.
- If you are cooking with bone-in, skin-on chicken breasts, up the browning time to about 3-4 minutes per side before removing to add the rice and broth. Be sure to check that the chicken has reached an internal temperature of 165 degrees before eating.
- If you are using brown rice, you’ll need to up the cooking time to about 30-35 minutes. Check around the 30-minute mark for doneness.
- Some great add-ins to this recipe include one can of fire-roasted tomatoes, half a cup of frozen peas or carrots, one teaspoon of red pepper flakes, or add half a finely chopped onion to the butter to caramelize a bit before adding chicken.
- This chicken and rice recipe will keep for up to 3 days in the fridge or up to 3 months in the freezer in an airtight container.
Read more: Best delish chicken breast recipes