Delicious Creamy Baked Chicken Rice Recipe

Creamy baked chicken rice has a way of making even the most chaotic weeknights feel cozy and comforting. I remember one particularly frantic Tuesday when I had a mountain of laundry and zero inspiration for dinner. The smell of this dish baking, with its savory chicken and fluffy rice swimming in a rich, creamy sauce, filled my kitchen and instantly calmed me. It’s truly an easy creamy chicken rice recipe that delivers maximum flavor with minimal fuss. This creamy chicken and rice bake is the kind of meal that warms you from the inside out, making everyone feel loved. Let’s get cooking!

Why You’ll Love This Creamy Baked Chicken Rice

This dish is a true weeknight warrior, and I think you’ll see why:

• Incredible Flavor: It’s packed with savory chicken, tender rice, and a rich, creamy sauce that’s pure comfort in every bite.
• Super Quick Prep: Seriously, you’ll only spend about 10 minutes getting this ready to bake. It’s my go-to when time is tight.
• Budget-Friendly: Using pantry staples like canned soups and instant rice makes this a wonderfully inexpensive meal.
• Family Approved: Even picky eaters gobble up this classic combo. It’s a crowd-pleaser for sure!
• One-Pan Wonder: As a true one-pan creamy chicken rice, cleanup is a breeze. Everything bakes together in a single dish.
• Healthy-ish Options: While decadent, you can boost the nutrients by adding veggies or opting for lower-sodium soups.
• Perfect for Any Night: This makes a fantastic creamy chicken rice dinner that feels special without the effort.
• Minimal Effort, Maximum Reward: It’s the kind of meal you can assemble and forget about while it bakes to perfection.

Ingredients for Creamy Baked Chicken Rice

Gather these simple ingredients for a fuss-free, delicious meal. This creamy chicken bake with rice comes together quickly, relying on pantry staples for maximum flavor with minimal effort.

• 2 lbs boneless, skinless chicken breasts, cut into chunks – I like to cut mine into bite-sized pieces for even cooking.
• 4 cups instant rice (white or brown) – Instant rice is key here for a quick bake time.
• 2 cans (10.5 oz each) cream of chicken soup – This is the base of our creamy sauce, adding richness and flavor.
• 2 cans (10.5 oz each) cream of mushroom soup – Complements the chicken soup for a deeply savory and creamy texture.
• 2 cans water (use the soup cans!) – This helps thin the soups to the perfect consistency for the rice to absorb.
• 2 envelopes onion soup mix – Adds a fantastic savory depth and a hint of onion flavor without chopping.
• 1 tsp garlic powder – For an extra layer of aromatic flavor.
• 1 tsp dried thyme or parsley – Adds a touch of herbaceousness that brightens the dish.
• 2 tbsp butter – For greasing the baking dish to prevent sticking.
• 1 cup shredded cheddar cheese (optional) – Adds a wonderful cheesy topping for extra indulgence.

How to Make Creamy Baked Chicken Rice

This recipe for oven-baked creamy chicken rice is so straightforward, you’ll want to make it again and again. It truly lives up to its name as a fantastic baked chicken rice one pot meal.

1. Step 1: First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a good greasing with butter to ensure nothing sticks.
2. Step 2: In that prepared baking dish, combine the two cans of cream of chicken soup and the two cans of cream of mushroom soup. Add the water – you can just use the empty soup cans to measure this out perfectly! Stir in the instant rice, the two envelopes of onion soup mix, the garlic powder, and your dried herbs (thyme or parsley work beautifully here). Mix everything together until it’s just well combined.
3. Step 3: Now, nestle your chicken pieces into the soup and rice mixture. Gently press them down so they are mostly covered by the creamy sauce. This helps them cook evenly and keeps them moist.
4. Step 4: Cover the baking dish tightly with aluminum foil. This traps the steam and helps the rice cook perfectly while ensuring the chicken is tender.
5. Step 5: Pop the covered dish into your preheated oven and bake for about 45 to 55 minutes. You’ll know it’s ready when the rice is tender and the chicken is cooked through – a meat thermometer should read 165°F (74°C).
6. Step 6: Carefully remove the aluminum foil. If you’re adding that optional shredded cheddar cheese for extra deliciousness, sprinkle it evenly over the top now.
7. Step 7: Return the dish to the oven, uncovered this time, for another 5 minutes. You just want to melt that cheese until it’s bubbly and golden.
8. Step 8: Let the casserole rest for about 5 minutes after taking it out of the oven. This allows the flavors to meld and the sauce to set slightly, making it easier to serve.

Pro Tips for the Best Creamy Baked Chicken Rice

Want to elevate your already delicious simple creamy chicken rice bake? I’ve picked up a few tricks over the years that make this dish absolutely sing. Follow these tips for guaranteed success every time!

• Don’t skimp on the cream soups! They are the foundation of the creamy texture, so good quality ones really make a difference.
• Ensure your chicken pieces are mostly submerged in the liquid mixture before baking. This is crucial for even cooking and maximum tenderness.
• Always cover the dish tightly with foil for the initial bake. This traps steam, allowing the rice to cook perfectly without drying out the chicken.
• If you have time, letting the casserole rest for 5-10 minutes after baking allows the sauce to thicken beautifully.

What’s the secret to perfect creamy baked chicken rice?

The real magic in a perfect creamy chicken and rice casserole recipe lies in the balance of liquids and solids. Ensuring the rice is fully hydrated by the creamy soups and water, and that the chicken is well-covered, guarantees a tender, flavorful result every time. For more information on achieving the perfect texture, you can consult resources on proper rice cooking techniques.

Can I make creamy baked chicken rice ahead of time?

Yes, you can definitely assemble this casserole ahead of time! Just mix everything together as directed, cover it tightly, and refrigerate for up to 24 hours. You might need to add an extra 5-10 minutes to the initial covered baking time since it will be cold.

How do I avoid common mistakes with creamy baked chicken rice?

The most common pitfall is using too much liquid, which can make the casserole soupy. Stick to the specified amount of water from the soup cans. Also, always cover the dish tightly during the initial bake to prevent the rice from drying out and ensure the chicken cooks properly. Understanding the role of thickening agents in sauces can also be helpful.

Best Ways to Serve Creamy Baked Chicken Rice

This comforting dish is hearty on its own, but it pairs beautifully with simple sides to create a complete meal. I love serving this chicken and rice with creamy sauce alongside a crisp green salad tossed with a light vinaigrette. The freshness cuts through the richness perfectly.

For a bit more color and nutrition, try a side of steamed broccoli or green beans almondine. The vibrant green vegetables offer a nice contrast, and a sprinkle of toasted almonds adds a lovely crunch that complements the creamy texture of the casserole. It’s a simple yet satisfying combination that feels both wholesome and indulgent.

Nutrition Facts for Creamy Baked Chicken Rice

This delightful creamy baked chicken rice is a satisfying meal, and understanding its nutritional breakdown can help you fit it into your eating plan. Here are the approximate values per serving, assuming the recipe yields 6 servings.

• Calories: 430 kcal
• Fat: 18 g
• Carbohydrates: 35g
• Protein: 30g

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Creamy Baked Chicken Rice

I love knowing I can have leftovers of this delicious creamy baked chicken rice ready to go! Once it’s cooled down a bit, transfer any leftovers to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. This makes it perfect for packing as lunch or having a quick dinner later in the week.

If you want to store it for longer, this casserole freezes beautifully. Wrap individual portions tightly in plastic wrap, then in foil, or place them in freezer-safe containers. It can stay frozen for up to 3 months. To reheat, you can pop a portion in the microwave for a quick meal, or for the best texture, place it in a preheated oven at 350°F (175°C) until heated through. This makes it feel like you’re enjoying a fresh creamy baked chicken and rice skillet all over again!

Frequently Asked Questions About Creamy Baked Chicken Rice

Can I use different types of rice for this creamy baked chicken rice?

While this recipe is designed for instant rice for speed and convenience, you can adapt it! If you use regular white or brown rice, you’ll need to increase the liquid and significantly extend the baking time, likely closer to an hour or more, and you may need to stir it partway through. For a quick stovetop version of this easy baked chicken rice casserole, you can cook the rice separately according to package directions and then stir in the creamy soup mixture and cooked chicken.

Can I add vegetables to this creamy chicken and rice bake?

Absolutely! Adding vegetables is a fantastic way to boost the nutrition and flavor of your creamy baked chicken rice. I love stirring in about 2 cups of frozen peas and carrots during the last 10 minutes of baking, just before adding the cheese. You could also add steamed broccoli florets, sautéed mushrooms, or chopped bell peppers along with the chicken and rice mixture before baking.

Can I substitute the chicken with other proteins?

You certainly can! This recipe is quite versatile. Cooked shredded chicken or rotisserie chicken can be used, just stir it in during the last 10 minutes of baking to heat through. Diced ham or even kielbasa sausage would also be delicious additions. For a vegetarian option, you could omit the chicken and add extra vegetables or even a can of drained chickpeas.

What is the best way to make this a one-pan creamy chicken rice?

The beauty of this recipe is that it’s already designed as a one-pan creamy chicken rice! Simply follow the instructions using a 9×13 inch baking dish. Everything bakes together, minimizing dishes and cleanup. The key is ensuring all ingredients are mixed well in the dish before covering and baking.

Variations of Creamy Chicken Rice for Dinner You Can Try

This versatile recipe is a fantastic base for all sorts of delicious twists. If you’re looking to shake things up or cater to specific dietary needs, here are a few ideas to inspire your next creamy chicken rice dinner.

• Gluten-Free Delight: Easily make this recipe gluten-free by swapping out the regular cream soups and onion soup mix for certified gluten-free versions. It’s a simple substitution that keeps all the comforting flavor you love.
• Slow Cooker Magic: For an even more hands-off approach, try this in your slow cooker! Combine the soup, water, rice, and onion soup mix in the slow cooker. Nestle the chicken on top, cover, and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and rice is tender.
• Tuscan Style: Elevate your creamy baked chicken rice with Mediterranean flavors. Stir in 1 cup of chopped fresh spinach and ½ cup of drained sun-dried tomatoes into the soup mixture before baking. The vibrant flavors are incredible!
• Broccoli Cheddar Comfort: Add a healthy boost with this popular variation. Stir in 2 cups of fresh broccoli florets during the last 10 minutes of the covered baking time. Then, uncover and top with shredded cheddar cheese as usual.

Delicious Creamy Baked Chicken Rice Recipe

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• Author: basmer1517
• Total Time: 60-70 minutes
• Yield: 6-8 servings 1x
• Diet: Vegetarian

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Description

This Creamy Baked Chicken & Rice Casserole is a simple, comforting, and delicious one-pan meal perfect for busy weeknights. It features tender chicken and fluffy rice baked in a creamy, savory sauce, topped with optional melted cheddar cheese for an extra layer of flavor.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• 4 cups instant rice (white or brown)
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cans (10.5 oz each) cream of mushroom soup
• 2 cans water (use the soup cans!)
• 2 envelopes onion soup mix
• 2 tbsp butter (for greasing)
• 1 tsp garlic powder
• 1 tsp dried thyme or parsley
• 1 cup shredded cheddar cheese (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
2. In the baking dish, stir together the cream of chicken soup, cream of mushroom soup, water, instant rice, onion soup mix, garlic powder, and dried herbs until well combined.
3. Press the chicken pieces into the rice and soup mixture, ensuring they are mostly covered.
4. Cover the baking dish tightly with aluminum foil.
5. Bake for 45-55 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
6. Remove the foil. If using, sprinkle the shredded cheddar cheese evenly over the top.
7. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Let the casserole rest for 5 minutes before serving.

Notes

• For a Tuscan style, add 1 cup chopped spinach and ½ cup sun-dried tomatoes to the soup mixture before baking.
• For a Broccoli Cheddar version, stir in 2 cups of broccoli florets during the last 10 minutes of baking before adding the cheese.
• To make a Wild Rice & Mushroom variation, swap instant rice for a wild rice blend and add 8 oz sliced mushrooms with the chicken.
• To make this recipe gluten-free, use certified gluten-free cream soups and onion soup mix.

• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 430 kcal
• Sugar: N/A
• Sodium: N/A
• Fat: 18 g
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: 35g
• Fiber: N/A
• Protein: 30g
• Cholesterol: N/A

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