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5 from 9 votes

Baked Chicken and Rice

Want something addicting, full of flavor and a family favorite that everyone will love? This Baked Chicken and Rice is a perfect solution for the weeknight dinner rut.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 406kcal
Author: Tornadough Alli

Ingredients

  • 2 Tbs vegetable oil
  • 1 - 1.5 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 2 tsp dried rosemary divided
  • 1 tsp thyme
  • 1 10 oz can cream of mushroom soup
  • 1 10 oz can cream of chicken soup
  • 1 1/2 cups milk
  • 1 cup long grain white rice
  • 1/2 cup butter
  • Parsley garnish

Instructions

  • Preheat oven to 275.
  • Dice chicken into bite sized cubes and season with salt, pepper, onion powder and rosemary.
  • Add 2 tablespoons of oil to a saute pan and heat over medium and add your chicken and brown each side but don't cook through, they will finish cooking in the oven.
  • Add to a 9″x13″ baking dish and set aside.
  • In a large sauce pan add cream of mushroom soup, cream of chicken soup and milk, rice, rosemary and thyme and whisk until combined.
  • Add your butter and bring to a gentle boil until butter is melted then pour over your chicken, stir to distribute chicken and rice evenly.
  • Cover with tinfoil and cook for 2 hours.

Nutrition

Calories: 406kcal | Carbohydrates: 34g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 53mg | Sodium: 1284mg | Potassium: 206mg | Fiber: 0g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 0.5mg | Calcium: 97mg | Iron: 1.3mg