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I thought I would share with you my "go to" recipe for those times when I am pressed for time and need something quick, easy, and flavor-filled, or that I can make early in the morning and refrigerate until I need to heat it up.
Everyone in our family likes this dish. Addie, our picky eater, loves it which really is saying something. Ian likes that he can feed himself with minimal mess. Brian's general rule is that as long as it is not peas or coconut, he will eat it. I love how easy it is to put together.
This is not my original recipe. It is from Campbell's Kitchen, but I have altered the amount of seasoning used. This also works if you need to double the recipe. I do that a lot when our family comes over.
One Dish Chicken and Rice Bake
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 min.
1 can condensed cream of mushroom soup
1 cup water*
3/4 cup uncooked regular long grain white rice
1/4 teaspoon paprika (I actually just sprinkle it on until I am happy with it- way more that 1/4 tsp.)
1/4 teaspoon ground black pepper (same rule applies here that I used for the paprika)
4 skinless, boneless chicken breast halves (I have used leg quarters, drumsticks, and even chicken breast with the bone and it comes out just fine- just use what you have)
Stir the soup, water, rice, paprika, and black pepper in a 2-quart shallow baking dish (if you double the recipe, use a much bigger dish. I usually use my largest Pyrex when I double the recipe). Top with chicken. Season with additional paprika and black pepper (have fun with it:). Cover the baking dish.
Bake at 375 degrees F for 45 minutes or until the chicken is cooked through and the rice is tender.
*For creamier rice, increase the water to 1 1/3 cups.