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A close up of a fiesta chicken bake in a white casserole dish
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5 from 1 vote

Dump-and-Bake Fiesta Chicken and Rice Bake

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 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 363kcal
Author The Seasoned Mom


  • 1 sweet bell pepper any color, finely diced
  • 1 cup finely diced sweet onion
  • 1 ½ cups uncooked regular white rice
  • 1 10.5 ounce can cream of chicken soup (NOT diluted)
  • 1 10.5 ounce can cream of celery soup (NOT diluted)
  • 1 cup water
  • 1 lb. thin-sliced chicken breasts or chicken breast tenders diced into bite-size pieces
  • 1 cup shredded cheddar cheese
  • Optional garnish: sliced green onion additional diced red pepper


  • 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.


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.


Serving: 1/6 of the recipe | Calories: 363kcal | Carbohydrates: 46g | Protein: 27g | Fat: 7.2g | Saturated Fat: 3.5g | Cholesterol: 63.6mg | Sodium: 712mg | Fiber: 1.7g | Sugar: 3.4g