Easy Chicken & Rice

How many times have you come home and you don’t have any idea what you will make for supper? This is one of my go to recipes when that happens to me. This Campbell’s Soup recipe can be made up in just minutes and ready from the oven to your plate in about an hour.  However, in my case, it usually takes longer to bake. I am one of those people who likes her rice cooked soft, no crunch. My husband, on the other hand, likes it cooked with a slight crunch. I fix the meal as stated in the recipe below and make up his plate. I add a little more water to the rest of the rice, stir and I cook it an additional 10-15 minutes so the rice turns soft. Don’t be afraid to adapt recipes to your own personal liking, I do this all the time.

Easy Chicken & Rice



2 cans cream of chicken soup

2-2/3 cups water

1-1/2 cups uncooked long grain rice

1/2 tsp paprika

1/2 tsp pepper

1/2 tsp salt

4 boneless, skinless chicken breasts


Preheat oven to 375 degrees. In a 4 quart oven safe casserole dish mix soup, water, rice, paprika, salt and pepper with a whisk until combined. Lay chicken breasts on top. Sprinkle the top with a little more paprika. Cover and bake for 45 minutes. Stir the rice scraping the bottom of the casserole dish and being careful around chicken. Put it back in the oven with the lid for 15 more minutes or until rice is done. (I like my rice cooked soft and not crunchy so I add a little more water, stir and cook an additional 10 minutes.)


Recipe adapted from Campbell’s Soup Chicken and Rice recipe.



Categories: Chicken, Rice


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