Easy chicken and rice is such an easy meal to put together. I use to make it all the time. In fact, I made it so much that it has been a few years since I have made it. It is so nice to put it together and then place it into the oven and forget about it for a few hours, and then you can put it right onto the table.
I would make this when I came home from work and I couldn’t think of anything else to make. It doesn’t take a lot of thinking to make this and almost anyone can make it. I like to add a vegetable with it and some fruit and that is all you really need.
What Cuts of Chicken are Best to Use in this Recipe?
- Boneless chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe!
- Skinless thighs work so much better than skin-ON thighs! Leaving the skin on results in sticky and half raw rice. Too much chicken fat seeps into the rice while baking.
I use boneless skinless chicken breasts or I have even used chicken tenders before, and they work real well. If the chicken breasts are very big, I cut them in half and this helps the chicken to cook through more easily.
What Ingredients Do I Need For Easy Chicken And Rice?
Here’s a list of ingredients you’ll need to make this Main Dish (scroll down for the full recipe):
- 1 (10 1/2 ounce) can of cream of mushroom soup*
- 2 (10 1/2 ounce) cans of cream of chicken soup*
- 1 cup raw rice
- 3/4 cup water
- 4-6 skinless chicken breasts (not cooked), or chicken strips
- salt, pepper and paprika
* You can also use 1 can cream of chicken, 1 can cream of mushroom and 1 can cream of celery soup.
How Do I Make Easy Chicken And Rice?
Here’s the simple steps you’ll follow to make this Main Dish (scroll down for the full recipe):
- In a large bowl, mix the 3 cans of cream soup (mushroom, chicken & celery in combination desired), 3/4 cup water, and 1 cup raw rice.
- Place into a well greased 9″ X 13″ pan.
- Put the 4-6 raw, skinless chicken breasts on top of the soup mixture.
- Sprinkle the top with salt, pepper and some paprika.
- Cover with foil.
- Cook in a 350 degree oven for 2 hours, or 1 1/2 hours at 375 degrees.
- Remove from the oven and enjoy.
My daughter asked me why I didn’t have easy chicken and rice on the blog and I told her “I don’t know”. Sometimes I think that I have these recipes on the blog because they are common place in my cooking routine and I just assume that they are on there. Oops!
Easy chicken and rice is so easy, and if you are wanting to make it for less people, you could cut the recipe in half and use a smaller pan. You would use half of the rice and two cans of soup. I like to sprinkle it with some dried parsley as well and that way it has a little color.
This is a great recipe for someone who is just starting to cook because it is so simple. If you wanted to get really fancy, you could even melt some cheese on top. I like it just the way it is, but if you are trying to spoil the family, add some cheese.
What is the Best Rice to Use in Easy Chicken and Rice?
- Long grain rice is the best rice to use as it cooks evenly. Jasmine rice can be substituted with good results.
- Do not use short grain rice, medium grain rice, or minute rice.
This recipe will serve about 8-10 people just depending on how big the portion sizes are. I know that your family is just going to love this and so I hope that you get a chance to try it soon. It would be a great dish for a lazy day or even a Sunday meal.
Try it out and let me know what you think. Give the recipe to a friend or someone who is just learning to cook and let me know how they like our easy chicken and rice. I have not used brown rice with it and so I do not know how long it would take to bake, but I will have to try that out and let you all know. Enjoy!
Tips and Tricks for Easy Chicken and Rice:
- I like to remove Easy Chicken and Rice from the oven and let it sit for about 15 minutes before serving. That way the soup and rice thicken up a bit.
- You may want to use a can of Cream of Celery soup in place of one of the Cream of Chicken soups. Or just use any of the 3 different kinds, just as long as you use 3 cans.
- If you do not want to use paprika, you can leave it out; I use it mostly for color.
- This is one of the easiest dishes to put together and I have used skinless chicken tenders that were frozen before and the Easy Chicken and Rice turned out great.
What is Good to Serve with Easy Chicken and Rice?
Jazz it up with a nice salad and some rolls or biscuits and you will really impress your guests. Here are some links for you:
More Easy Meal Recipes For You:
Easy Chicken And Rice
Easy chicken and rice is one of those awesome recipes that you can put together in five minutes, bake, and then eat. Delicious rice and chicken in one pan.
Ingredients
- 1 (10 1/2 ounce) can of cream of mushroom soup*
- 2 (10 1/2 ounce) cans of cream of chicken soup*
- 1 cup raw rice
- 3/4 cup water
- 4-6 boneless, skinless chicken breasts (not cooked), or chicken strips
- salt, pepper and paprika
Instructions
- In a large bowl, mix the 3 cans of cream soup (mushroom, chicken & celery in combination desired), 3/4 cup water, and 1 cup raw rice.
- Place into a well greased 9" X 13" pan.
- Put the 4-6 raw, skinless chicken breasts on top of the soup mixture.
- Sprinkle the top with salt, pepper and some paprika.
- Cover with foil.
- Cook in a 350 degree oven for 2 hours, or 1 1/2 hours at 375 degrees.
- Remove from the oven and enjoy.
* You can also use 1 can cream of chicken, 1 can cream of mushroom and 1 can cream of celery soup.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 286Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 80mgSodium 443mgCarbohydrates 24gFiber 0gSugar 0gProtein 31g
This is a great weeknight meal- and a classic- I made this so long ago and must make it again soon- thanks for the reminder as it looks yum!
It really is a great go to meal for any night of the week. Thank you for coming by and leaving a comment. I hope that you do make it and that you enjoy it!
I love making this but instead of water I like to use chicken broth it adds more chicken flavor to the rice .yumm
Yes using chicken broth instead of water would definitely add more chicken flavor. Thank you for sharing the tip.
When they say Raw does it mean uncooked sorry im.not a cooker and just learning how to cook this for very first time.
No problem, yes. Not cooked yet! Thank you for asking!!:)
What about adding half chicken broth and half white wine? I always find that adding wine gives the dish a great flavor.
Yes, you can use white wine in place of broth in a recipe. It can be used as a substitute for broth. Just remember that using white wine in place of broth will result in a slightly different flavor in the recipe. I have not used wine, so please let us know how it works out for you.:) Thanks for stopping by!
Hi!I just put this in the oven but what I thought was tenders turns out to be lots of cut breast pieces and thinned. I covered the top with most of it. Would I still do 2hrs? I have it on 350.
Yes, the time of 2 hours @ 350 degrees is correct for the recipe which calls for chicken breasts. We hope that you enjoy the recipe.
If I use chicken tenders, I put 2 close together as you need the 2 hours in order for the rice to get completely cooked and that sometimes dries out the chicken tenders, but it shouldn’t be too bad. I hope your dish turned out wonderful. Thank you for giving it a try!:)
Hello can I use chicken thighs
I would go ahead and try the chicken thighs. I have never used them before, but I am not sure why they wouldn’t work, other than if they are smaller they might cook faster. Let me know how they turn out.
I made this dish a few nights ago using c Hickenlooper thighs. Everyone loved it and it was so simple!
One of my favorite things about this recipe is how simple it is. Thank you for leaving a comment.
Making this now for dinner in Gärtringen Germany
How exciting – I wish that I was there to share it with you. I have never been to Germany, but my sister has and she loved it. I would love to go there sometime. Thank you for commenting – it makes me feel good to know that you are making this recipe! I really hope that you enjoy it as much as we do.
How do you reheat it
We put it in the microwave on a power level 5 for about 1 minute or longer depending on the microwave. The chicken is a little drier than the first time to eat it, but it is still good. Thank you for the great question.:)
Is this boneless or bone in chicken breasts?
I use boneless.
I’m making this right now, instead of water I also used chicken broth and I used a can of cream of mushroom,cream of chicken, and a cream of chicken and mushroom. Towards the end of cooking in going to remove foil and add some cheese for a few min at 400.
That sounds delicious. Thank you for sharing your suggestions! We always love some cheese on top!!!
Hi
I make this a little different I use one can of cream of mushroom and one can of cream of celery put into a sauce pan add 1/2 cup milk heat to warm, then I make the rice for two cups . When the rice is cooked and drained I put into the bottom of the glass pan the I pour the soup mixture on top and mix gently . Then the chicken pieces on top ( breast legs wings) and sprinkle on top dry onion soup mix then cover with foil . Bake 350 two hours always comes out great
That sounds delicious. I love it when people tweek the recipe to make it their own. Thank you for leaving a comment.
8 made this for my family tonight. It was definitely a hit. Thanks for the idea.
Thank you for leaving a comment. We are so glad that it was a hit with your family. We love this dish at our house and it is one of the most popular recipes on the blog!
My family loves this dish even my super picky granddaughter came back for seconds. This has become a staple in my home.
We love that your family loves this dish. It is always a bonus when a picky eater likes something! This is one of our most popular recipes for good reason. Thank you for leaving a comment.
Thank God! Finally my kids ate a dinner I made. Yes! Delicious ?
I’m so glad that your kids ate it. This is a very delicious dinner and most people really like it. Thank you for taking the time to leave a comment!
I have chicken thighs bone in, can I use them if I remove the skin
Chicken thighs can be used in the the same recipes as chicken breasts. Thighs have a little less meat on them and a little more fat, but they sound great!
This is best dish I ever made thank you so much
Thank you for leaving a comment. It warms my heart to know that you enjoyed the dish!
2 hours? Isn’t that an awful long time to cook ?
It takes awhile for the raw rice and cooking the chicken slowly, makes it nice and tender. I use to make it every week when my kids were young. It is so fast to put together. I hope you enjoy it!
Made this tonight. It was so simple. I did add some sweet peas in between the soup mixture and the meat. The family (teenagers) loved it. No left overs !!
Sweet peas sound so good to me right now and they sound delicious in this dish! Thanks for sharing your idea. We are so glad that your family enjoyed the dish and thank you for leaving a message.
I make this recipie for 2 people. I only use 1 can cream of mushroom soup, 1 cup water, 1 cup rice. 2 breasts. Garlic powder, salt, pepper, Italian seasoning, shredded tex-mex cheese because he puts that in anything…the husband that is. Bake in a covered glass dish at 400 degrees for about an hour. It works good for us because we are only 2.
That sounds perfect. Sometimes it is kind of difficult to cook for just 2, but it is always nice when you can make it work. Now that my children are all married and moved out, my hubby and I are 2 for meals quite often. Thank you for leaving a comment.
Totally making this for the boys this week!! I know they will love it! And I love how easy it sounds to make 🙂
It really is easy and yet so good. I hope that you enjoy it!
O no I wasn’t paying attention used instant rice so by the time I discovered it I had to add more instant rice but I’m afraid I’ll have a big mushy mess what do I do?
I am so sorry Jill, I hope it turned out fine? I would have taken the foil off for the last 20 minutes. Honestly, I have never used Minute Rice so I do not know how it cooks in the oven compared to regular rice. I feel that you wouldn’t have to cook it as long.
How did it turn out when you used instant rice?
Yes, let us know how it worked out with the instant rice.
Would fresh broccoli cook ok in this ? Just it would be an even easier meal to put the veggie right in it.
That should be fine. Although I must admit that I have never tried that. Good luck! Thank you for coming by.
Looks super yummy…the perfect weeknight dinner!
This chicken and rice really is the perfect weeknight dinner. It is so quick and easy. I hope that you get a chance to try it. Thank you for coming by.
This is such an easy recipe Amy and I bet it must be delicious too.
That is exactly right. It is easy and delicious. Thank you for coming by and leaving a comment. I hope that you are able to try the recipe.
What kind of rice? Does it need to be instant or will jasmine rice work, just what I have in the pantry at the moment.
Jasmine rice is great. Just any regular uncooked rice, but do not use instant rice, or it will go mushy. I hope that you enjoy it!
I love this recipe. Comfort and ease at it’s finest!!! I can’t wait to make this and dive in!
Thank you. This is really a easy meal and oh so good. Thank you for coming by and leaving a comment.
Can I double the recipe? Would double the water?
I have never doubled it, but if you have a convection oven you could do two pans, or even put them side by side in the oven if they would fit. I just worry about the rice cooking properly. Let me know if you try it out!
So easy and so good! Thank you!
Thank you for leaving a comment. We really appreciate that. This recipe really is so easy and so good!
Does the chicken have to be thawed? I can’t wait to try this 🙂
Great question! I have used frozen chicken tenders before, and they worked very well. As long as your chicken gets cooked all the way through. Thanks for the comment!
Not a comment, except “Thanks” for a great recipe, but I do have a question. Can this be made in a crockpot and if so what changes do I need to make? Thanks for your help.
I have never cooked it in the crock pot. It is a recipe that I have used for years and I never even thought about trying it in the crock pot. I have never cooked rice in the crock pot, but I know that people do. I wonder if it would go a little soggy. I will have to give it a try and let you know. Thank you so much. xoxo
Have this in the oven now. Thank you for sharing!
You are so very welcome. I hope that you enjoy it as much as we do! Thank you for leaving a comment.
Back when i was married my ex use to make this dish. Most of the time she didn’t use enough liquid, and we wound up having to add more water so the rice wasnt dried out. I see now if we had added that third can of soup at the start, we wouldn’t have had that problem.
I’ve tried ur recipe and it came out great. I added some mushrooms and chopped onions. Very tasty. I also found that whisking the liquids first to a smooth blend before adding the rice (and other items) and then putting the mix into a glass baking dish worked better and wasnt as messy. I like to use chicken thighs…but that’s my preference.
It sounds like you found the combination that works best for you. I love when people do that. After all, we all do not like the same things. Thank you for sharing with me that you also found that whisking the liquids first to a smooth blend before adding the rice (and other items) and then putting the mix into a glass baking dish worked better and wasn’t as messy. I think that I am going to try that the next time I make this dish. Thank you so much for leaving a comment.
Your recipe sounds delicious, I’m going to make it tonight but I’m going to use long grain rice&wild instead of white and I add mushrooms and onions like the viewer before I’ll let you know how it turns out.
That sounds really good. I hope that you love it as much as we do. And yes, let me know how it turns out!
By any chance have you tried it yet in the crockpot? I have a casserole style 9×13 crockpot and wonder how that would work? Thoughts or suggestions? Thank you!
I have not tried it in the crockpot. If I were going to try it, I would cook everything in the crock pot except the rice. I would cook the rice like you would usually cook rice and add it to the recipe 30 minutes before serving. However, I am not sure how that would work, because of the amount of moisture that you add because of the rice not being cooked ahead of time. It is just so simple if you have the time to put it in the oven. Best of luck and let me know if you give it a try. Thank you.
Can this also be cooked in the Crockpot?
I have never cooked it in a crock pot. With my other chicken and rice recipes, I cook the rice separate. I will have to try it sometime and let you know. I feel like the rice would go soggy in the crock pot, as the oven cooks it faster. Great question!
Can I cook it on 400 for an hour? I don’t have 2 hours to make this.
It is usually done in 1 1/2 hours. You could try and cook it on 400 for an hour. The only thing is that your chicken might not be as tender but as long as your rice is cooked and the chicken reaches 160 degrees, you will be fine. But like I said “mine is usually done in 1 1/2 hours. I have a gas stove. I hope this helps and I hope you enjoy the chicken and rice. Thanks for asking!
Came across your recipe because I am burdened with both an excess of rice and a lack of easy recipes using rice. It was amazing! The jasmine rice was perfectly cooked and creamy, and the chicken thighs were cut-with-a-spoon tender! Will definitely add this to my repertoire! Thank you!
This is a very good recipe to help with an excess of rice and a lack of easy recipes using rice – we are so glad that you found this recipe! We love this recipe and it is one of the most popular recipes on our blog. Thank you for taking the time to leave a message. We appreciate it.
Would chicken broth make it tastier rather than just plain water?
That is a great idea. I would use low sodium soup. Thank you for the comment and the tip.
Should any changes be made to it if you use drumsticks with skin on?
Using drumsticks should be fine and not require any changes. I have never left the skin on when making this recipe so I don’t really know. I would suggest taking the skin off, but you can try it and see how it goes. I hope that you enjoy the recipe. Thank you for coming by.
Can you make this ahead and bake later?
You sure could, you might have to give it 5-10 extra minutes if it has been in the fridge to make sure that it gets cooked long enough. Thank you for the great question and enjoy your day! 🙂
I have made this a few times now. I make it ahead on the weekend and my husband just pops it in the oven so it is ready by the time I get home. My kids love it. Foolproof recipe!
It is a great recipe. I’m glad that you have enjoyed it. It makes me feel so good when people let me know that they enjoy the recipes that I share. Thank you so much!
Just curious, if we are not interested in the mushroom soup, what can be used as a substitute? Another cream of chicken?
Yes, you could use cream of another cream of chicken or cream of celery.Enjoy! And thank you for the question.
Thank you !
You are so welcome! Have the best week ever!:)
Can you use brown rice? If so what liquid ratio would you use? I’m trying to be a little healthier these days but this is one of our favorites!
I have never tried it, but according to Weight Watchers, “You can substitute brown rice for white rice in almost any dish. Just note that brown rice cooks a little slower than white rice unless you get the quick-cooking or instant varieties”. If you use regular brown rice (rather than quick-cooking or instant), I would add 1/4 cup of water and cook an additional 15 minutes. I am concerned that your dish may go soggy, but I just don’t know. Let me know if you try it.
I had realized I only had 2 cans of soup. So I added some sour cream. It was yummy !
I love it when people are able to improvise. That is one of the things that I learned growing up on a farm. It was 30 miles to the grocery store where we shopped and so we improvised a lot. I’m so glad that your chicken and rice turned out yummy! And I have to admit that using sour cream sounds delicious. Thank you for leaving a comment.
Love the recipe.Sounds so good.My family loves onions so I was wondering if I could add the 1 can of cream of mushroom,1 can of cream of chicken and then 1 can of cream of onion soup?
Yes that would be fine if you used 1 can each of the cream of mushroom, cream of chicken, and cream of onion soups. You just need to make sure that you use 3 cans total of cream soup. Thank you for asking. I truly hope that your family enjoys this meal as much as we do. Happy cooking!
Do you rinse the rice prior to mixing it with the soup?
I do not, but you could if you wanted to. I think that it would work either way. Thank you so much for stopping by and for your great question. I usually use Rose rice, but I do not think that the kind matters too much. Have a wonderful week end.
I tried this recipe as it was written, but found it overly salty and a bit bland. I tried it again, but this time I substituted the paprika for lemon pepper and it was delicious. The lemon pepper gives it that little bit of a zesty tang.
Ha ha, when I was growing up, my mother would say one day I make this recipe and your dad says it is too salty, and the next time he tells me there is not enough salt. I use Redmond’s real salt, and I am not sure if this makes a difference or not. Glad to hear about the lemon pepper! Thank you for trying it! :)I also think that if it sets for 30 minutes, it gives it more time to season.
This meal has since gone into our regular rotation of meals. I still add the lemon pepper and it is definitely a family favourite.
Thank you for leaving me a comment. I love it when someone finds a recipe here that they really enjoy! That is what this blog is all about. Thank you for your support.
Can I cook this recipe then freeze ?
Yes you can freeze Chicken and Rice to reheat and eat later saving time in the kitchen.
Just thaw overnight in the fridge and reheat to 160 degrees.
Thanks for the great question!
Have you ever tried this with risotto or riced cauliflower?
I have not, I wonder if we made our own cauliflower rice if it would work? That is a great question. Let me know if you try it? I am going to have to try the cauliflower because my daughter has stomach issues! Thank you for the tip!
I followed the exact recipe but the rice came out soooo soggy (used the rice you said to) and chicken overcooked 🙁 What did I do wrong? I am BRAND NEW to cooking.
I am not sure what went wrong? I know that my daughter had an older oven and it seemed to have hot spots. She would get so frustrated and come to find out it was her stove. If you covered it and cooked it at 350 degrees for at least 1 1/2 hours, I am not sure? One thing that you have to make sure and do is to mix the rice with the soup and water otherwise it stays crunchy. I hope this helps and I wish you all the best in the world. xoxo
Mine is super soggy…like just chicken in soup! I don’t know what the problem is! It smell amazing, but sadly looks horrible and the rice doesn’t even seem cooked, very crunchy in the soupy watery mixture ?? Will cook it for an additional 20 min and see if that helps
I am so sorry Elizabeth. I hope that the additional 20 minutes helped. I don’t know what went wrong. This is one of our most popular recipes, but that doesn’t help you when it doesn’t turn out the way you want it.
Can this casserole be frozen? Would you I thaw before cooking or just cook a little longer? How much longer?
Yes, it should be fine to freeze easy Chicken and Rice. I would thaw it before cooking, and use the cooking times that are given in the recipe. Thank you for asking. Good luck with this delicious recipe!
Any tips for keeping the rice on the bottom of my casserole dish from cooking up crispy?
It is hard to say. Some ideas might be to turn your oven down10-15 degrees. I use a glass thick glass dish. Also it may require an additional 1/4 to 1/2 cup liquid. That would be some of my suggestions. I hope this helps. Thank you so much for stopping by. Happy Thanksgiving.:)
The water that the recipe calls for is that to help the rice cook or is that really for the soup mixture? I was going to cook minute rice before the chicken was done cooking but didn’t know if I should add the water to the soup mixture still or just leave out the water?
I really think that it would be okay to add it as sometimes the chicken and rice thicken up. I add it to the soup, but the soup and rice all cook at the same time so I feel it is to help with the rice. Best of luck and let us know how it all works out! Thank you so much for stopping by!
Ok so if I’m going to cook the rice separate I shouldn’t use the water with just the soup?
Yes, it will help make your chicken so it is more moist! xoxo
This is the best tasting dish I have tried in a long while. It turned out great and the rice was so creamy and fabulous. It is a real keeper and will be included in our regular rotation from now on. Thank you for one great recipe!
Thank you so much for coming by and leaving such a nice comment. We love this recipe.
Can you use cream of cheese as one of the soups
It would definitely give it a different flavor, but the dish itself should be fine. I hope that you enjoy it. Thank you for coming by.
Wondered if I could add mixed veggies to this. I am going to try it!
You don’t want the veggies overcooked, so maybe you could try adding them the last 30 minutes. I hope that it works out for you.
Could I use the Knorr cheddar broccoli rice side with this instead of the regular rice?
This recipe is written to use regular rice. I am afraid that Knorr rice is more like minute rice. Minute rice cooks faster than the chicken and you would have very mushy rice. You could try cutting the chicken in smaller pieces so it would cook faster, but I just don’t know if that would work. I have not tried it before. I’m sorry that I could not give you more direction, but to tell you the truth I have never used Knorr rice and really don’t know what it is. I googled it and am not sure if it is minute rice or not. It also sounds like it has different flavors, so the flavor of the dish would obviously be different as well.
Could I substitute the rice with Knorr rice sides if that it all I have at home?
This recipe is written to use regular rice. I am afraid that Knorr rice is more like minute rice. Minute rice cooks faster than the chicken and you would have very mushy rice. You could try cutting the chicken in smaller pieces so it would cook faster, but I just don’t know if that would work. I have not tried it before. I’m sorry that I could not give you more direction, but to tell you the truth I have never used Knorr rice and really don’t know what it is. I googled it and am not sure if it is minute rice or not. It also sounds like it has different flavors, so the flavor of the dish would obviously be different as well.
Can I use Knorr rice sides in place of the other rice if that is all I have at home?
This recipe is written to use regular rice. I am afraid that Knorr rice is more like minute rice. Minute rice cooks faster than the chicken and you would have very mushy rice. You could try cutting the chicken in smaller pieces so it would cook faster, but I just don’t know if that would work. I have not tried it before. I’m sorry that I could not give you more direction, but to tell you the truth I have never used Knorr rice and really don’t know what it is. I googled it and am not sure if it is minute rice or not. It also sounds like it has different flavors, so the flavor of the dish would obviously be different as well.
I just put this in the oven! Now time to watch some football and wait for yumminess!
That sounds fabulous – both the meal and the football. Thank you for leaving a comment!
What changes would you recommend I make if I wanted to use more rice? More/less of other ingredients, more/less time? Thanks!
I have never made it with different proportions. I would suggest that you double it and make 2 pans. If you put more rice in, you will need more liquid (soup and/or water) or it will be dry. If you wanted to use less chicken that would be fine. I’m thinking that you would need to cook it longer, but it depends on what size pan you use, how much more ingredients, and so many things. Let me know how it turns out.
I looove making this! Seriously, the easiest, tastiest dish ever. I like to use chicken tenders instead of breasts, so they shred easily and we just stir it all up when it comes out of the oven so the chicken is shredded throughout the dish and eat it that way!
Thank you for your comment. We are so glad that you like this recipe. I like using chicken tenders too. They really do make the recipe even easier. Thank you for coming by.
Yum! I made this tonight and wanted to try with lemon pepper, of course I was out. So I sprinkled Good Season Italian dressing mix over the chicken and rice mixture, baked at 375 for 1.5 hours. Delish! Thanks for the recipe it was great!
Thank you so much for leaving a comment. I love how you substituted with what you had. Italian dressing mix sounds great. I am so glad that you enjoyed the recipe!
Making this for dinner today. Using cream of chicken, cream of mushroom and golden mushroom soups. (It’s what I had on hand). My husband is recovering from surgery and I thought this would be mild for him. Can’t wait until it’s done cooking. Thanks for share your recipe! ?
This is a perfect dish for someone recovering from surgery. I hope that you enjoyed it as much as we do. And I wish your husband a speedy recovery. Thank you for leaving a comment.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Thank you Marilyn. Have a beautiful week.
Loved the recipe! But I made too much for me. Can I freeze the leftovers?
I am so glad you like it! Yes, you can freeze it. I love that idea, how about serving it in what ever portions you will need for dinner. It will freeze for 2-3 months.
Thanks for the great question, and have a wonderful week.:)
Do you grill the chicken thighs slightly before placing them in the casserole dish?
No, place them in raw. They will cook along with the rice. Thank you for coming by. Enjoy the dish!
I cooked a recipe similar to this as a young working mother starting in the 1990’s. I am now a grandmother and retired. Since I have more time on my hands, I used diced fresh onion and celery added to the rice mixture. I can’t wait to see how it turns out. I did slightly sauté the vegetables first and sprinkled a little garlic powder on top with the salt, pepper and paprika. Thank you for sharing ?
Thank you for coming by and leaving a comment. Isn’t it ironic how when we are young working mothers and so busy, but we still need to get a good meal on the table for our family!?! Now that I am a grandmother and an empty nester, I do have more time to experiment with my cooking. I just don’t have as many people to eat it. Thank you for sharing your variations to the recipe. They sound delicious!
I made the chicken and rice last night. It’s only my husband and I used 4 thighs, but wish I’d put more in there. This recipe is so good and easy. I have a really bad back even after surgery, so easy is very pleasing. I am going to make this when our out of state company comes in. But I’m going to use either 3 cream of chicken or 1 cr of celery, since she is allergic to mushrooms. If haven’t made this recipe you really need to such a comforting meal. Put a salad together and you’re done. We love it. Thank you
Thank you for the comment. This is one of our most popular recipes on the blog (and at my house). It is so easy to switch to whatever soups you want to use. This is a great comfort food recipe – and we are so glad that you enjoyed it.
I have made your recipe and it was delicious. I want to make it again but only have a rotisserie chicken. Would shredded chicken work?
I think you can, however I would add the chicken about 30-45 minutes before removing the dish from the oven because the only thing you need to do is warm the chicken. You wouldn’t want to over bake the chicken and when the chicken is not in the recipe, your rice may cook faster as well, I am not sure. Or you may want to place the chicken pieces on top for the last 20 minutes without the foil on top. I would just check and make sure your rice is almost finished. Best of luck and I hope you will let us know how it turns out. 🙂 Thanks so much!
I have your recipe in the oven! All I had was smoked paprika. Will see
I’ll keep my fingers crossed for you! I hope that the dish turns out well. Thank you for trying it.
Hey there so I am trying this for the first time I’ve cooked multiple of other things, but can I use frozen skinless boneless chicken tenders?
Yes, you can. Just make sure that your chicken reaches at least 155 and poke them down in the rice so they don’t cook too fast. Also 2 chicken tenders together make about 1 chicken breast. Happy New Year!!
I made this it is easy and delicious and my family loves this chicken and rice!!
Thank you, and thank you for taking the time to leave a comment. It is always nice to know that our recipe is being enjoyed!
I have had the casserole in the oven for about an hour and JUST realized I forgot the water! Is it doomed? Should I try to add water now and cook it longer?
I’m sorry that I didn’t get back to you sooner. My daughter has been in labor. It is her first baby and it has been moving very slowly. I actually don’t know if you could add water part way through. I’m guessing that if you didn’t add water that the taste would be OK, but the texture a little dry. I hope that it worked out for you. Let me know what you ended up doing and how it turned out. Thank you for trying the recipe.
This was so good, I tweaked the recipe a bit because I didn’t want to cook veggies separately so when there was 35 minutes left I threw some California style frozen veggies and put it back in the over covered, also seasoned the veggies before putting it back in. Have you ever tried mixing everything in the casserole dish so there’s less dishes to clean after?
No, I have not added vegetables. I never even thought about it! Thank you so much for the great idea. I will be trying this!!! Thanks for sharing.:)
Okay so in the ingredients you list 1 can of mushroom soup and 2 cans of cream of chicken but then in the directions you say one can of celery soup? Am I mistaken or am I supposed to use all 3 different soups or just the 2 it makes no sense just thought I’d mention that.
Sorry for the confusion. The recipe has a star after the cream of chicken soup*. Then if you look at the bottom of the recipe, we have in bold lettering that you can use 2 cans of chicken soup along with cream of mushroom soup or 1 can of 3 different kinds of cream soups such as cream of celery, cream of mushroom and cream of chicken. Yes, make sure you use 3 cans of whatever you choose. Thanks so much!:)