An amazingly delicious chicken and rice bake that requires minimal prep, you don't even have to boil the rice. Just dump the ingredients in the dish and bake!
Course Dinner
Cuisine American
Keyword chicken and rice bake, chicken bake
Prep Time 10 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Calories 363kcal
Author The Seasoned Mom
Ingredients
1sweet bell pepperany color, finely diced
1cupfinely diced sweet onion
1 ½cupsuncooked regular white rice
110.5 ounce can cream of chicken soup (NOT diluted)
110.5 ounce can cream of celery soup (NOT diluted)
1cupwater
1lb.thin-sliced chicken breasts or chicken breast tendersdiced into bite-size pieces
Optional garnish: sliced green onionadditional diced red pepper
Instructions
Preheat oven to 350F (180C). Spray a 2-quart casserole dish with cooking spray and set aside.
In the prepared dish (or in a separate bowl), stir together bell pepper, onion, uncooked rice, chicken soup, celery soup, water, and uncooked chicken.
Cover the dish with foil and bake for 1 hour (or until rice is tender and chicken is cooked through).
Remove cover, stir, and sprinkle with cheddar cheese. Return to the oven for 5 more minutes, or until cheese is melted.
Garnish with sliced green onion and diced red pepper just before serving.
Notes
Cooking Just for Two? This is an easy dish to cut in half! Just use half as much rice, chicken, and other ingredients, and pick 1 can of soup to use. Prepare the casserole in a small baking dish (about 1 quart). Cooking time will remain the same.