Creamy Chicken and Rice Bake
This ultra-comforting creamy chicken and rice bake is the ultimate one-dish dinner. It’s loaded with tender chicken cubes, fluffy rice, and three kinds of creamy soup—all baked together with butter until golden and satisfying.
Ingredients
- 3 chicken breasts cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of celery soup
- 1 10.5 oz can cream of mushroom soup
- Salt and black pepper to taste
- ½ cup butter sliced into pats
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch casserole dish.
- In the dish, stir together chicken, water, rice, and all three soups.
- Season with salt and pepper.
- Place pats of butter evenly across the top.
- Bake uncovered for 60–75 minutes until rice is tender and chicken is cooked through.
- See full steps with tips & photos → https://mischacrossing.com/creamy-chicken-and-rice-bake/
Notes
- Customize the Creaminess: Swap one can of soup for cream of broccoli or cheddar soup for a fun twist.
- Add Veggies: Stir in frozen peas, corn, or chopped broccoli before baking for extra nutrition.
- Make Ahead: Assemble ahead, cover tightly, and refrigerate for up to 24 hours.
- Add 10–15 minutes to baking time if cold from the fridge.
- Storage: Leftovers keep well in the fridge for 3–4 days.
- Reheat in the microwave or oven at 350°F until warmed through.