Baked Chicken And Rice With Canned Soup

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Oven Baked Chicken And Rice

Emergency Chicken Rice Casserole (NO CANNED SOUP!)

This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.

The rice absorbs the chicken juices as it cooks, adding loads of flavour. Its like cooking the rice with a homemade stock!

How Do You Make Baked Chicken And Rice

  • Preheat oven to 275.
  • Dice chicken into bite sized cubes and season with salt, pepper, onion powder and rosemary.
  • Add 2 tablespoons of oil to a saute pan and heat over medium and add your chicken and brown each side but dont cook through, they will finish cooking in the oven.
  • Add to a 9×13 baking dish and set aside.
  • In a large sauce pan add cream of mushroom soup, cream of chicken soup and milk, rice, rosemary and thyme and whisk until combined.
  • Add your butter and bring to a gentle boil until butter is melted then pour over your chicken, stir to distribute chicken and rice evenly.
  • Cover with tinfoil and cook for 2 hours.

This chicken and rice bake is such a simple recipe, yes it takes a little bit of time to cook, but it is all worth it in the end, I promise!

Chicken & Rice Bake Without Canned Soup Recipe

Cook until the rice absorbs most of the liquid and is tender, stirring occasionally about 20 minutes.Preheat oven to 350 degrees. Add chicken to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole, or two 8×8 inch casseroles.Combine breadcrumbs and cheeses and sprinkle evenly over top of the casserole.

Instead of the cream of chicken soup, you can make a chicken and rice bake with cream of mushroom soup or with cream of celery soup! Make a chicken and rice bake with vegetables! Stir some frozen peas or some thawed frozen mixed vegetables into the rice at the same time that you add the grated cheese on top.

When you need a simple-to-put-together, comforting dish, turn to this one-dish chicken and rice bake. Uncooked rice is mixed with cream of mushroom soup and water, the boneless chicken is layered on top, and the casserole is then baked until bubbling.

Combine chicken broth, cream of celery soup, butter and rice in a bowl then stir to combine. Combine salt, paprika, garlic and pepper then stir well. Add HALF of the seasoning combination to the rice mixture then stir well. Spray a 3-qt 13×9 baking dish with cooking spray then pour rice mixture into dish.

Don’t Miss: Pillsbury Chicken Pot Pie Recipe With Cream Of Chicken Soup

Make Ahead Storage And Reheating

You can prep this recipe in advance by preparing and covering with foil, then refrigerating for up to 24 hours. Keep covered, and cook as directed. This would also be great for dropping off at a friends house with baking instructions so the work is done for them!

Store leftover baked chicken and rice in the fridge, tightly covered, for up to 3-4 days. Reheat in the microwave.

You can freeze the completely cooked casserole, tightly wrapped in foil, for up to 3 months. To reheat, thaw overnight in the fridge and bake, covered, at 350 until warmed through. While this is an option, I dont really recommend it because there is a higher chance of the chicken and rice overcooking.

Quick & Easy Recipe: Chicken And Rice Bake Without Canned Soup

Baked Chicken and Rice Casserole Without Canned Soup ...

Ingredients 1 can Campbells® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup 1 cup water 3/4 cup uncooked long grain white rice 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 1 1/4 pounds skinless, boneless chicken breast halves

Baked Chicken and Rice without Canned soup . 20 Of the Best Ideas for Baked Chicken and Rice without Canned soup . 35 Healthy Dinner Recipes Love Pasta and A tool Belt

Also Check: Campbell’s Classic Chicken Noodle Soup

What You Need For This Baked Chicken And Rice

Heres what you need:

  • Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. Its easy its effortless and takes 5 seconds flat per chicken.

  • Uncooked white rice any normal white rice will work just fine here . Steer clear of speciality rices like paella or risotto rice they cook differently in the oven. Brown rice just needs more liquid and to be cooked a bit longer directions are in the recipe

  • Chicken seasoning feel free to use any seasoning youve got on hand, pre mixed, or switch up the spices Ive used

  • Butter, garlic & onion flavour base this forms the flavour base for the rice and because this recipe is all about convenience, we oven saute them fancy word for just throw it all in a pan and bake instead of sautéing on the stove! See photos below and the quick recipe video.

Cheesy Chicken And Rice Casserole Frequently Asked Questions

As you can see from the number of comments below, this has been a very popular and loved recipe by our readers. To save you some time going through the comments, here are some quick answers to some of the commonly asked questions about our Cheesy Chicken and Rice Casserole.

Can I use other Cream of Soups other than Cream of Chicken?

Yes, Cream of Mushroom and Cream of Celery both taste great in this recipe.

Can I use chicken broth instead of water?

Yes, chicken broth will add even more flavor. You can also use a combination of water and chicken broth.

Do I cook the chicken before adding it to the casserole?

No. That is one of the great things about this recipe! The chicken cooks along with the rice.

Also Check: Best Soup For Kidney Disease

What To Serve With Chicken And Rice

Add a big leafy salad on the side with a salad dressing of choice . Or add some steamed vegetables and toss with a salad dressing while hot theyll suck up the dressing and make otherwise rather dull steamed vegetables infinitely more interesting!

Oh and in the video, youll see this 4 Minute Gravy as a suggested extra. You dont need a sauce for this because the rice is so well flavoured and the chicken is juicy. But if you have the time, gravy will take it over the top!

Dinner just got real easy. Enjoy! Nagi xx

More Information About Traditional Casseroles

Creamy Chicken and Rice Casserole | Everyday Food with Sarah Carey

Hotdish: A hotdish is a casserole from the Midwest that is usually made with canned cream soup, veggies and some sort of starch. One of the most famous kinds of hot dish involves tater tots on top! Check out this Tater Tot Hot Dish Recipe from Amandas site. Drool! I do not think I can go through life without trying it. It sounds too strange to not be good. And everything in moderation, right?

Furthermore, I learned that whereas a Hotdish always includes sauce, veggie, starch and almost always a protein, Casseroles do not have to have all of those components.

Covered Dish: I also learned that a covered dish is not a covered dish at all. Its actually a party where everyone brings a dish to share. Like a potluck. You could definitely bring a casserole to a covered dish party!

For example, Chicken Divan does not have the starch part of the meal in it. It would be served over noodles or rice.

This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies. Though without the canned soup nor tater tots, I cant really see that it would be considered one.

Read Also: Aldi Cream Of Chicken Soup

How To Make Chicken With Rice Soup

  • Saute Vegetables: Heat oil and butter over medium high heat, and cook the onion, carrot and celery until they are slightly softened. Then add the garlic and cook briefly, just for about 30 seconds. Stir in flour and cook for 1 minute.
  • Simmer Chicken: Pour in Chicken Stock, bay leaf, dried herbs, salt, and pepper. Add the chicken breasts, bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Cook Rice: Add the rice and continue to cook, uncovered for 15 minutes, or until the rice is done. Stir regularly to keep the rice from sticking to the bottom of the pot.
  • Shred Chicken: Remove the soup from the heat, remove the bay leaf, and take the chicken out. Check to be sure it reaches a temperature of 165°F/74°C, then shred it and return it to the pot.
  • Finish Soup: Taste the soup and adjust the seasonings as needed. Optionally, stir in fresh parsley and a tablespoon of fresh lemon juice to add a fresh flavor.
  • Baked En And Rice Recipe No Soup

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    Storage And Reheating Instructions

    Store leftovers in an airtight container and refrigerate for 3 to 4 days. Reheat in a 325°F oven until warmed through, or in the microwave.

    This casserole freezes really well too, so you can definitely make a double batch and freeze half. Freeze the unbaked casserole, without the cracker topping, for up to 3 months..

    When ready to eat, thaw in the fridge overnight. Remove from the fridge about 30 minutes before baking then add the topping and bake as directed. You may need an extra 10 minutes or so of baking time.

    Chicken & Rice Bake Without Canned Soup

    Baked Chicken and Rice Casserole Without Canned Soup ...

    Add the cooked chicken and rice to the pan along with the sour cream and stir to combine. Sprinkle the top with shredded cheese and place the pan in the oven. Cook until the cheese has melted and the casserole is bubbly, about 12-15 minutes.

    This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it’s quite nutritious–clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.

    Add chicken to a baking dish and bake covered with foil for 40 minutes or until juices run clear. Once cooled, coarsely shred the chicken into bite-size pieces and place in a large bowl. Turn up heat on oven to 400 degrees.

    Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this dish has juicy chicken breasts and tender rice in a deliciously creamy sauce. This is a casserole that meal packs a lot of flavor in a filling one dish dinner and a meal that everyone will love! Enjoy!

    When youre looking for an ultra-comforting dinner, these chicken rice casserole recipes will definitely hit the spot. Select Filters. Dishes & Beverages. Casseroles Cooking Style. Easy Quick Winning Recipes Make-Ahead Cuisines. Mexican Holidays & Events. Events & Gatherings Potluck Seasons Fall

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    Chicken And Rice Bake Top Tips

    • Should the rice be cooked first? No, the rice cooks in the pan with the raw chicken.
    • Make sure you cover the chicken with foil. My cousin made this dish but didnt have foil and then was frustrated that the recipe didnt work. Covering the pan with foil is a necessary step to promote steaming the rice if you dont have any foil, try our Skillet Chicken and Rice Casserole instead.
    • Go easy with the salt. If you are sensitive to salt, you might want to leave it out of the soup mixture. We have tried it both with and without the salt and felt it was needed, however individuals can always add to their own plates.
    • If you prefer boneless chicken thighs, they work beautifully in this chicken and rice bake. Prepare them just as you would the breasts, but pounding will not be needed. Bone-in will work, but remove the skin and cook an additional 10 minutes, or until temperature reaches 165 degrees F.
    • For a drier rice , decrease water to 1 cup.
    • For a truly one pan meal, add 1-2 cups of frozen veggies to the rice mixture.

    What To Serve With Chicken And Rice Soup

    Soup and Salad: Such a classic combo to enjoy for lunch or dinner. Try a Kale Salad or a delicious Shaved Brussels Sprout Salad. Dont forget to make some Homemade Croutons or this delicious Garlic Bread.

    As a Full Meal: To turn the soup into a meal, I like to serve it with sandwiches. Make Cuban Sandwiches, or Tuna Melts. Kids will love it if you serve soup with Oven Baked Chicken Tenders on the side.

    You May Like: Amy’s Organic Cream Of Mushroom Soup

    Can I Make This Casserole Ahead Of Time

    You can make part of the casserole ahead of time, and then assemble and bake before serving. Just follow the steps to brown the chicken, cook the onions, garlic, and mushrooms and move them to the casserole dish. Once you deglaze the pan with sherry, let it reduce and transfer it and any scraped up drippings to the casserole dish as well.

    Refrigerate until you are ready to cook, then start with mixing the chicken stock with cream and sour cream, before assembling the casserole and baking it.

    Why Youll Love This Recipe

    Chicken and Rice Soup | Very Simple Recipe
  • Classic Comfort Food. Familiar flavors, textures, and ingredients make this a soup that everyone enjoys. Your house will smell so good while this is simmering too.
  • One Pot Meal. Every part of this recipe cooks in just one soup pot! No need to do lots of dishes, especially if youre making this soup because youre sick.
  • Cooks Quickly. Chicken Rice Soup doesnt need to take long to taste amazing! This one is ready in 45 minutes, tops.
  • Recommended Reading: Amy’s Organic Minestrone Soup

    Ingredients And Recipe Overview

  • Preheat your oven. Always the first step unless youre marinating. This brings the oven up to the right temperature so the food starts cooking immediately instead of slowing. Spray a large casserole dish with nonstick cooking spray dont skip this step or youll be spending your evening cleaning it!
  • In a large mixing bowl, combine dry white rice with cream of mushroom soup, water, paprika, salt and pepper. Pour this mixture into the prepared casserole dish. If youre averse to the mushroom soup you could sub chicken. You could even mix this up in the casserole dish if you wanted to keep it truly one pan.
  • Start with boneless, skinless chicken breast. Anytime youre cooking whole chicken breasts, you want them to be evenly thick. This requires a little bit of light pounding with a meat mallet or even the bottom of a skillet. I dont recommend tenders or even cutlets, as they can be too thin and overcook before the rice is done. Season the chicken on both sides with paprika, salt and pepper, then nestle them into the rice mixture.
  • Cover the dish tightly with foil. This is an important step! The chicken will cook either way, but the rice needs steam to cook. Having the foil cover allows steam to build up so the rice will cook nice and fluffy, and keep the chicken tender and juicy. Resist the urge to check until the time is up so you dont inadvertently release the steam.
  • Best Chicken And Rice Recipe

    By: Campbell’s Kitchen

    It’s easy to see why this One Dish Oven-Baked Chicken and Rice recipe is a fan-favorite. It only takes five minutes to prepare, after all. But if you think that is amazing, wait until you smell it cooking in your oven. And once you taste it? You’ll lose whatever doubts you had left. Yes, this meal is incredibly cheap, quick, and easy, but it doesn’t compromise on flavor. It’s perfect for throwing in the oven on a lazy weekend, or for after a long day at work when you just need to wind down with the amazing aromas of creamy chicken and rice wafting around you.

    NotesFor creamier rice, increase the water to 1 1/3 cups.


    One Pot MealYes


    • 1 Can Campbells® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
    • 1 cup Water
    • 3/4 cup Uncooked long grain white rice
    • 1/4 teaspoon Paprika

    Also Check: Roasted Corn And Poblano Soup

    Best Baked Chicken And Rice Casserole

    The Best Baked Chicken and Rice Casserole is made completely from scratch in this easy one pan recipe thats sure to please the whole family!

    The Best Baked Chicken and Rice Casserole is made completely from scratch in this easy one pan recipe thats sure to please the whole family!

    Chicken and Rice Casserole is a classic family favorite here in the United States. It is total comfort food. In this recipe, weve stuck with a completely from scratch concept. In addition, this recipe is made in just ONE pan.

    A lot of times nowadays, chicken and rice casserole comes from a box or is made from a bunch of canned ingredients. Not here! We are bringing you completely from scratch deliciousness for your family to enjoy. You still get to dump everything in a pan, but this time its all whole, real ingredients. There is ABSOLUTELY NO cream of chicken in this dish.

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