You know those nights when the kids are hungry, the sink’s piled with dishes, and you just need something comforting without the fuss? That’s when my One Pan Chicken and Rice Bake becomes my superhero. I’ve lost count of how many times this creamy, cheesy wonder has saved my weeknight dinners – it’s practically glued into my recipe binder at this point.
What makes it magic? You get juicy chicken, perfectly tender rice, and that golden bubbly cheese all in one dish (hello, minimal cleanup!). The best part? It’s one of those dump-and-bake miracles that gives you time to actually sit down with your family instead of slaving over the stove. My secret’s in the soup mixture – it transforms plain rice into something ridiculously creamy while keeping the chicken moist. Trust me, your future self will thank you when this beauty comes out of the oven smelling like a hug.
Table of Contents
Table of Contents
Why You’ll Love This One Pan Chicken and Rice Bake
This recipe is my forever favorite for so many reasons – let me count the ways:
- One pan wonder: Less dishes means more time for Netflix after dinner (we’ve all been there)
- Creamy dreamy texture: That soup mixture works magic – rice comes out perfectly tender every time
- Kid-approved: My picky eaters actually ask for seconds (miracle status!)
- Customizable: Add your favorite veggies or swap the cheese – it’s hard to mess up
- Comfort in every bite: There’s something so soothing about that chicken, rice and melted cheese combo
Seriously – if easy, delicious weeknight dinners had a mascot, this would be it. Check out this creamy bake for another easy dinner idea!
Ingredients for One Pan Chicken and Rice Bake
Here’s everything you’ll need to make this cozy, no-fuss dinner – I promise it’s all simple stuff you probably already have in your kitchen:
- 3–4 thick-cut boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 ½ cups white rice, rinsed well (trust me, this removes excess starch!)
- 1 ½ cans cream of mushroom soup (10.5 oz cans – don’t dilute!)
- ¾ cup water
- 2 ½ cups milk (I use whole for extra creaminess)
- 2 cups shredded cheddar cheese (buy the block and shred yourself for best melt)
- 1 packet onion soup mix (that little flavor bomb makes all the difference)
- ⅓ tsp paprika (for that pretty golden color on the chicken)
- 1 tsp dried parsley (fresh works too if you’ve got it)
- Salt & black pepper to taste (I’m generous with both)
See? Nothing fancy – just honest ingredients that turn into pure comfort. If you love creamy chicken dishes, you might also enjoy this smothered chicken and rice recipe.
Equipment You’ll Need
You won’t need any fancy gadgets for this one – just grab these basics:
- 9×13 inch casserole dish (my trusty Pyrex works perfectly)
- Large mixing bowl for whisking the sauce
- Aluminum foil to cover while baking
- Whisk or fork for mixing
- Measuring cups (because eyeballing rice never works for me!)
That’s it – see? Told you this was easy!
How to Make One Pan Chicken and Rice Bake
Okay, let’s get cooking! This is where the magic happens – just follow these simple steps and you’ll have dinner ready before you know it.
Step 1: Prep the Dish
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your 9×13 dish and give it a quick grease with butter or nonstick spray. This little step saves you from scrubbing baked-on rice later – trust me, I’ve learned this the hard way!
Step 2: Mix the Sauce
Now for the creamy magic! In your large mixing bowl, whisk together the cream of mushroom soup, milk, water, and that flavor-packed onion soup mix. Keep whisking until it’s completely smooth – no lumps allowed! This silky sauce is what makes the rice so dreamy.
Step 3: Layer Rice and Chicken
Spread your rinsed rice evenly across the bottom of the greased dish. Pour that luscious soup mixture over the rice, making sure every grain gets coated. Give the dish a gentle shake to settle everything evenly. Now place your chicken breasts right on top, pressing them down slightly so they’re partially submerged in the liquid. Sprinkle with paprika, salt, and pepper – this is where the chicken gets its golden glow!
Step 4: Bake and Add Cheese
Cover tightly with aluminum foil (no peeking!) and bake for 45 minutes. When you remove the foil, the rice should be tender and the chicken cooked through. Now comes the best part – sprinkle that mountain of shredded cheddar evenly over everything. Pop it back in the oven uncovered for 15 more minutes until the cheese is gloriously melted and bubbly. Oh, that smell!
Let it rest for 5-10 minutes before serving – I know it’s hard to wait, but this helps the rice absorb any extra liquid. Then dig in and enjoy your masterpiece!
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One Pan Chicken and Rice Bake Saves Dinner in 60 Minutes
A simple and comforting one-pan chicken and rice bake that’s perfect for busy weeknights. This family-friendly recipe combines tender chicken, creamy rice, and melted cheese for a satisfying meal with minimal cleanup.
- Total Time: 70 minutes
- Yield: 6 servings 1x
Ingredients
- 3–4 pieces boneless skinless chicken breasts (thick-cut)
- 1 ½ cups white rice, rinsed
- 1 ½ cans cream of mushroom soup
- ¾ cup water
- 2 ½ cups milk
- 2 cups cheddar cheese, shredded
- 1 packet onion soup mix
- ⅓ tsp paprika
- 1 tsp parsley
- To taste salt & black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 casserole dish with butter or nonstick spray.
- In a large bowl, whisk together cream of mushroom soup, milk, water, and onion soup mix until smooth and well combined.
- Spread rinsed uncooked rice evenly across the bottom of the greased dish. Pour soup mixture over rice, ensuring all grains are coated. Shake gently to settle liquid evenly.
- Place chicken breasts on top of the rice mixture, pressing down slightly to partially submerge. Sprinkle with paprika, salt, and black pepper.
- Cover tightly with aluminum foil. Bake for 45 minutes.
- Remove foil and check that rice is tender. Sprinkle shredded cheddar cheese evenly over the top. Return to oven uncovered and bake 15 more minutes until cheese is melted and bubbly.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley and serve hot.
Notes
- For crispier chicken, broil for 2-3 minutes after final baking.
- Substitute cream of chicken soup if preferred.
- Add vegetables like peas or broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Tips for the Best One Pan Chicken and Rice Bake
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “wow!” every time:
- Broil for crispiness: Want golden, crispy cheese? Pop it under the broiler for 2-3 minutes after baking (but watch it like a hawk!)
- Stir halfway: If your rice isn’t cooking evenly, give it a quick stir around the chicken at the 30-minute mark
- Rest before serving: Those 5-10 minutes aren’t just for torture – they let the rice soak up any extra liquid
- Check chicken temp: Use a meat thermometer to ensure it hits 165°F – no one likes dry chicken!
Little tweaks make a big difference with this recipe! For more easy dinner ideas, follow along on Facebook.
Variations for One Pan Chicken and Rice Bake
One of my favorite things about this recipe is how easily you can switch it up! Here are some tasty twists I’ve tried over the years:
- Cream of chicken swap: Not a mushroom fan? Use cream of chicken soup instead – just as creamy!
- Veggie boost: Toss in frozen peas, broccoli florets, or diced carrots when adding the rice
- Cheese change-up: Try Monterey Jack or pepper jack for a little kick instead of cheddar
- Herb lover’s version: Mix in 1 tsp thyme or rosemary with the soup mixture
The beauty is – it’s hard to mess this up! Make it your own. If you are looking for a veggie-heavy side, try this orzo with roasted butternut squash.
Serving Suggestions
This cozy bake stands proud on its own, but I love pairing it with a crisp green salad or warm garlic bread to soak up that creamy sauce. On busy nights, sometimes we just grab forks and dig right in – no sides needed when comfort’s this good!
Storage and Reheating
Leftovers? Lucky you! This One Pan Chicken and Rice Bake keeps beautifully in the fridge for up to 3 days – just cover it tightly. When reheating, I prefer the oven (350°F for 15-20 minutes) to keep that crispy cheese texture, but the microwave works in a pinch – just stir halfway through to distribute heat evenly. Pro tip: Add a splash of milk before reheating to bring back that creamy goodness!
Nutritional Information
Here’s the scoop on what’s in each comforting serving (but remember – estimates vary based on your exact ingredients):
- Calories: 480
- Protein: 32g (hello, muscle fuel!)
- Fat: 18g
- Carbs: 45g
- Sodium: 890mg
Not bad for a meal that tastes this indulgent, right? I like to balance it with lighter sides when I’m watching my intake, but hey – comfort food is meant to be enjoyed! For another comforting chicken dish, see my fajita chicken cottage cheese bake.
Frequently Asked Questions
Let me answer the questions I get asked most about this One Pan Chicken and Rice Bake – because if you’re wondering, chances are someone else is too!
Can I use brown rice instead of white rice?
You can, but you’ll need to adjust! Brown rice needs more liquid and time. Try adding an extra ½ cup water and baking for 15-20 minutes longer. The texture will be chewier, but still delicious!
How do I prevent dry chicken?
My secret? Thick-cut breasts and partial submersion in that creamy sauce. Also, don’t skip covering with foil – it locks in moisture. If your chicken’s thin, reduce baking time by 5-10 minutes.
Can I use cooked chicken?
Absolutely! Just stir in 2-3 cups shredded cooked chicken with the rice, then bake uncovered for 30 minutes (skip the initial bake time). The flavors blend beautifully!
What if my rice is still crunchy?
No panic! Add ¼ cup warm water, cover, and bake 10 more minutes. Sometimes oven temps vary – it’ll catch up!
Can I freeze this casserole?
For sure! Bake without cheese, cool completely, then freeze. When ready, thaw overnight in fridge, add cheese, and bake at 350°F for 25-30 minutes. Works like a charm!
