Baked Rice And Chicken
Creamy baked rice and chicken with tender chicken pieces, savory soup, and fluffy rice, perfect for comforting family dinners and easy weeknight meals.
Ingredients
Instructions
- Butter a 9-inch square baking dish.
- Pour about 1/4-inch layer of instant rice on the bottom of the dish. Season with salt and pepper.
- Add a little water to the rice, not enough to cover it.
- Place a cut-up chicken on top of the rice.
- Mix the can of cream of chicken soup with one can of milk and pour over the chicken.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Tips & Substitutions
To enhance flavors, consider marinating the chicken overnight in your favorite spices or a bit of lemon juice. If you're short on time, you can use leftover cooked chicken instead of cut-up raw chicken. For a creamier texture, substitute half of the milk with sour cream or Greek yogurt. This dish also pairs well with vegetables like broccoli or green beans for a more balanced meal.
Serving Suggestions
Serve this baked rice and chicken dish with a side of steamed vegetables or a fresh salad for a complete meal. A light vinaigrette pairs nicely with the creamy chicken. For a heartier option, consider serving with crusty bread to soak up the delicious sauce. This meal also goes well with a glass of white wine.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the dish with foil to prevent drying out and warm in the oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also microwave individual portions, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Rice And Chicken contains roughly 571 calories, with 13g protein, 96g carbohydrates, and 15g fat. It is an excellent source of iron (41% of the Daily Value), calcium (33% of the Daily Value), and protein (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1116mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of instant rice?
Yes, but you will need to adjust the cooking time and liquid amount. Brown rice typically requires more water and a longer cooking time, so pre-cook it partially before layering with the chicken to ensure everything cooks evenly.
What can I substitute for cream of chicken soup?
You can use homemade cream of chicken sauce made from butter, flour, chicken broth, and milk or a can of cream of mushroom soup for a different flavor. Both options work well to maintain the creaminess of the dish.
Can I make this recipe ahead of time?
Absolutely! You can assemble the dish a day in advance, cover it, and store it in the refrigerator. Just add a few extra minutes to the baking time if cooking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).