Dump & Bake Creamy Rice & Chicken
A quick and easy one-dish meal that combines creamy soups, rice, and chicken for a comforting dinner with minimal prep and cleanup.
Ingredients
Main Ingredients
- 1 cup uncooked long grain white rice
- 2 medium boneless skinless chicken breasts or thighs
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1.75 cups chicken broth
Seasonings
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Optional Toppings
- 0.5 cup shredded cheddar or mozzarella cheese optional
- 2 tablespoons chopped cooked bacon or parsley optional
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- In the baking dish, mix uncooked rice, both soups, chicken broth, onion powder, garlic powder, salt, and pepper.
- Place chicken on top of the rice mixture and spoon some of the mixture over the top of the chicken.
Baking
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove foil and bake for another 15–20 minutes until chicken is cooked through and rice is tender.
- If using cheese or bacon, sprinkle on top in the final 5–10 minutes of baking.
- Let rest 5 minutes before serving to allow sauce to thicken.
Notes
Make sure to spread the rice and chicken mixture evenly in the baking dish for even cooking. For extra creaminess, use different soups or add a splash of heavy cream.