Chicken and Rice Bake

King Kids Family Fav

This one was originally served by our friends and we have made it a regular in our routine. I like that I can make this and then walk away for the hour it takes to bake without babysitting. It can also be made ahead of time and cooked, then reheated without any love lost later in the week. We often have to double this delight so everyone in my growing family of 6 has their fill!

Chicken and Rice Bake

  • 1-2 boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 can cream of chicken soup
  • 1 cup water (or chicken broth if you’re fancy)
  • 1 cup rice, rinsed and drained
  • 1 stick of butter, melted – don’t knock it until you’ve tried it!
  • 3/4 cup fried onions

Preheat oven to 350 degrees F. In a 9×9 oven safe baking dish (or 9×13 if you’re doubling) add the soup, water/broth and melted butter. Mix well and combine the dry rice mixing well. Place the chicken pieces into the mixture so they are mostly covered by sauce. Cook in the middle rack of the oven for 60-75 minutes, stirring ever 15-20 minutes scraping the rice to assure it all combines and cooks thoroughly. For the last 5 minutes, add the fried onions sprinkled over top. ENJOY!


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