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Chicken and Rice Recipes

Chicken and Rice Recipes

A classic, family-style chicken and rice casserole made with cubed chicken breasts, instant rice, and condensed soups. It’s creamy, comforting, and perfect for busy weeknights. The dish is easy to customize with vegetables, cheese, or seasonings, making it one of the most flexible chicken and rice recipes.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts large, boneless, skinless and cubed
  • 2 cups instant white rice
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 ½ cups low-sodium chicken broth
  • ¼ cup melted butter
  • 1 tsp salt
  • ½ tsp black pepper
Optional Add-ins:
  • 1 cup frozen broccoli
  • 1 cup shredded cheddar cheese
  • 1 cup frozen peas

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine instant rice, all condensed soups, chicken broth, salt, and pepper. Stir well.
  3. Add cubed chicken and fold into the mixture.
  4. Pour into a greased 9×13 baking dish.
  5. Drizzle melted butter on top.
  6. Cover with foil and bake for 40 minutes.
  7. Uncover and bake for 5 more minutes to lightly brown the top.
  8. Rest 5 minutes before serving.

Notes

  • Use chicken thighs for more flavor and tenderness.
  • Add broccoli or peas to make it a complete one-pan dish.
  • Sharp cheddar adds richness and makes it extra creamy.
  • To lighten the dish, use low-fat soups and reduce the butter.
  • Leftovers keep well for 4 days and freeze up to 3 months.