Quick Chicken And Rice
A comforting baked chicken and rice dish with creamy mushroom and celery soups, perfect for a hearty family meal with rich flavors and easy preparation.
Ingredients
Instructions
- In a saucepan, combine the cream of mushroom soup, cream of celery soup, and milk.
- Heat thoroughly over medium heat.
- Add the wild rice and white rice to the soup mixture.
- Pour the rice and soup mixture into a lightly greased baking dish.
- Place the chicken breasts on top of the rice mixture.
- Sprinkle with dry onion soup mix over the chicken.
- Cover the baking dish with a lid or aluminum foil.
- Bake at 325°F (163°C) for 2 hours or until the chicken is cooked through and rice is tender.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or Greek yogurt to the soup mixture. If you prefer brown rice, it can be substituted, but cooking time may need to be extended. Additionally, you can use chicken thighs for more flavor or opt for a low-sodium soup option to control salt levels. This dish also pairs well with steamed vegetables for added nutrition.
Serving Suggestions
Serve the Quick Chicken and Rice with a fresh side salad for a balanced meal. You can also complement it with steamed broccoli or green beans for added color and nutrients. A light vinaigrette dressing on the salad enhances the overall taste. This dish makes a great family dinner and is perfect for meal prep throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, then heat in 1-minute intervals until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken And Rice contains roughly 523 calories, with 15g protein, 89g carbohydrates, and 12g fat. It is an excellent source of protein (29% of the Daily Value) and iron (28% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 676mg 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 breasts for this recipe?
Yes, you can use frozen chicken breasts; however, ensure they are fully thawed before cooking to guarantee even cooking. If cooking from frozen, increase the baking time by about 30 minutes and check for doneness with a meat thermometer, ensuring it reaches 165°F (74°C).
Can I make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine the soup, milk, and rice in the slow cooker, then add the chicken on top. Cook on low for 6-8 hours or high for 3-4 hours. This method allows for tender chicken and flavorful rice.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken soup or a homemade white sauce as a substitute. To make a simple white sauce, melt butter, whisk in flour, then gradually add milk until thickened, seasoning to taste. This will maintain the creamy texture of the dish.
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).