Chicke-N-Rice
Creamy chicken and rice baked with tender chicken breasts and savory soup create a comforting, hearty dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Boil chicken breasts until tender, then remove skin and set aside.
- Mix cream of chicken soup, water, uncooked rice, salt, and pepper together.
- Spread the rice mixture in the bottom of a 9 x 13-inch dish.
- Lay the cooked chicken breasts on top of the rice mixture.
- Cover the dish tightly with a lid or foil.
- Bake at 350°F (175°C) for 2 hours.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk to the mixture. If you need a healthier option, swap white rice for brown rice or cauliflower rice. Adding vegetables such as peas or carrots can enhance the dish's nutritional value and flavor. Always taste and adjust seasoning before baking; remember that the soup may already contain salt.
Serving Suggestions
Serve Chicke-N-Rice with a fresh side salad or steamed vegetables for a balanced meal. This dish pairs beautifully with a light vinaigrette or a slice of crusty bread. For a comforting combination, consider serving it alongside the Best Ever Baked Chicken or a creamy soup like Cauliflower-Potato Soup.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. You can also use the microwave, but cover the dish to prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicke-N-Rice contains roughly 566 calories, with 29g protein, 82g carbohydrates, and 13g fat. It is an excellent source of protein (58% of the Daily Value) and iron (23% of the Daily Value). Note that it is relatively high in sodium, at 1820mg per serving (79% 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 cooked chicken instead of uncooked?
Yes, you can use cooked chicken to save time. Simply shred or chop the cooked chicken and mix it with the other ingredients. However, reduce the baking time to avoid drying out the chicken, checking for the rice to be fully cooked and tender.
What type of rice is best for this recipe?
Long-grain white rice is preferred for its ability to stay fluffy and not clump together. However, you can substitute with brown rice for a healthier option, just be aware that it may require a longer cooking time and additional liquid.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking stage, cover it tightly, and refrigerate for 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
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).