Chicken-In-Rice
A comforting one‑pot meal where creamy soup blends with tender chicken and fluffy rice, seasoned with onion, salt and pepper—perfect for a cozy family dinner.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 9½ x 11‑inch glass dish with 2 tablespoons of margarine and spread 2 cups of Minute rice evenly.
- Microwave boneless chicken for 2 minutes, then flip and continue cooking until done (about 6 minutes total). Let cool.
- In a bowl, whisk together 2 cans of cream of chicken soup, ½ cup milk, and ½ cup water. Stir in 1 cup chopped onion, salt, and pepper to taste.
- Place cooled chicken into the dish, tear into pieces, and layer over the rice.
- Pour the soup mixture evenly over the chicken and rice.
- Bake at 350°F for 45 to 60 minutes, stirring halfway through at 30 minutes.
- Let stand for a few minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or Greek yogurt to the soup mixture. If you prefer more flavor, try seasoning the chicken with garlic powder or paprika before microwaving. You can also substitute brown rice for Minute rice, but adjust the cooking time accordingly. For a twist, add frozen mixed vegetables to the dish for extra nutrition and color.
Serving Suggestions
This Chicken-In-Rice dish pairs beautifully with a simple side salad or steamed broccoli for a well-rounded meal. For a heartier option, consider serving it alongside garlic bread or crusty rolls. You can also top with fresh herbs like parsley or chives for added flavor and garnish.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the microwave for a few minutes or in the oven at 350°F until heated through. Add a splash of water or milk before reheating to prevent drying out, ensuring a moist dish.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-In-Rice contains roughly 981 calories, with 33g protein, 37g carbohydrates, and 78g fat. It is an excellent source of protein (65% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2123mg per serving (92% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure to extend the microwaving time until the chicken is fully cooked. Alternatively, you can bake the chicken separately before adding it to the dish.
What can I substitute for cream of chicken soup?
You can use homemade chicken gravy or a similar creamy soup like cream of mushroom or cream of celery. For a healthier option, consider making a roux with chicken broth and milk, thickened with flour.
Can I make this recipe ahead of time?
Absolutely! You can prepare the dish up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply increase the baking time by about 10-15 minutes to ensure it heats through.
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).