Microwave Easy Chicken Rice Supper
A quick, comforting chicken and rice dish featuring tender chicken, creamy soup, and colorful carrots, perfect for busy weeknights and family dinners.
Ingredients
Instructions
- In a 3-quart casserole, mix rice, condensed cream of chicken soup, water, and sliced carrots.
- Place chicken pieces on top of the rice mixture, arranging the thickest sides of the pieces toward the outside of the casserole.
- Sprinkle with paprika or herbs.
- Cover the casserole with a lid or plastic wrap.
- Microwave on High for 20 minutes.
- Uncover and rearrange chicken pieces if certain areas are overcooking.
- Re-cover and microwave on High for an additional 15 minutes.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider using chicken broth instead of water. You can also substitute the long-grained white rice with brown rice, but adjust the cooking time accordingly. If you enjoy a bit of heat, adding a splash of hot sauce can elevate the dish. Feel free to incorporate other vegetables like peas or bell peppers for extra nutrition.
Serving Suggestions
Serve this dish with a simple side salad or steamed green beans to balance the richness of the chicken and rice. A dollop of sour cream or a sprinkle of fresh herbs can enhance the presentation. This meal pairs beautifully with the Shortcut Chicken Cordon Bleu for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the microwave covered with a damp paper towel to retain moisture. Heat on medium power until warmed through, checking occasionally to avoid overcooking the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Easy Chicken Rice Supper contains roughly 301 calories, with 9g protein, 57g carbohydrates, and 4g fat. It is an excellent source of vitamin A (117% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 662mg per serving (29% 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 pieces for this recipe?
Yes, you can use frozen chicken pieces, but make sure to increase the cooking time by a few minutes. Ensure the chicken is cooked through to an internal temperature of 165°F before serving. Thawing the chicken beforehand can help with even cooking.
What if I don't have cream of chicken soup?
If you don't have cream of chicken soup, you can make a quick substitute using equal parts of cream or milk mixed with chicken broth and a tablespoon of flour to thicken. Alternatively, try using a different cream soup like cream of mushroom or celery for a different flavor profile.
Can I make this recipe in a conventional oven?
Yes, you can adapt this recipe for the oven. Preheat your oven to 375°F, mix the ingredients in a casserole dish, cover tightly with foil, and bake for about 1 hour or until the chicken is cooked through and the rice is tender. Just ensure to check for doneness.
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).