25-Min Creamy Chicken & Rice Bake
Chicken breast, cream of chicken soup, and rice baked together in one dish — creamy, savory, and on the table in 20 minutes. The soup does all the heavy lifting while the oven does the work.
- Total time
- 25 min
- Servings
- 4
- Calories
- 486
- Protein
- 48g
comforteasyamericanchickentendercreamyweeknightbake
Ingredients
- 2 lbs chicken breast, boneless and skinless
- 2 cans (10.5 oz each) cream of chicken soup
- 1.5 cups rice, uncooked
Instructions
- 1
Preheat oven to 375°F and lightly oil a 9×13-inch baking dish.
- 2
Spread rice evenly on the bottom of the dish and pour the soup over it.
- 3
Nestle chicken breasts into the mixture and season generously with salt and pepper.
- 4
Cover tightly with foil and bake for 20 minutes until chicken reaches 165°F inside.
- 5
Remove foil, let rest 2 minutes, then serve hot.
Tools you’ll need
- 9×13-inch baking dish
- aluminum foil
- instant-read thermometer
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