I love making this easy chicken and rice recipe when I need something quick and hearty. The chicken stays juicy and the rice is packed with flavor.
Table of Contents
Why I Love This Recipe
When I first moved to NW Ohio, a kind family often had me over for Sunday lunch. Mrs. B always made a cozy casserole, salad, fruit, and ended the meal with her famous cookies. Nothing fancy—but it always hit the spot.
My favorite? Her chicken and rice bake, slow-cooked in the oven while we were at church. Simple, hearty, and so good.
I finally got the recipe and made it this week with a few tweaks. It was even better than I remembered—tender chicken, flavorful brown rice, and total comfort in one dish. They call it “Forgotten Chicken” for a reason. You prep it, pop it in the oven, and forget about it… until your house starts smelling amazing.
- It practically cooks itself. Once it’s in the oven, I can walk away and forget about it – until the amazing smell reminds me that something delicious is coming.
- The flavor is rich and comforting. The chicken turns out juicy, the rice soaks up all the goodness, and every bite feels like a hug, like my chicken and rice casserole.
- It’s even better the next day. I love making a big batch because the leftovers are just as flavorful – maybe even more so.
- Minimal cleanup, maximum flavor, and it always makes everyone at the table happy.
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Key Ingredients and Substitutions
- Cream of Mushroom Soup: This ingredient adds a rich, earthy flavor to the dish. The recipe calls for cream of mushroom and cream of celery soup, but feel free to experiment with other flavors like cream of chicken or even cheddar cheese soup for a different flavor combo.
- Cream of Celery Soup: It provides a savory depth and a hint of celery flavor.
- Uncooked Brown Rice: The rice will cook in the liquid, absorbing all the delicious flavors and becoming perfectly tender.
- Boneless, Skinless Chicken Breast: This is the star of the dish, providing a hearty, protein-packed element. If you’re a fan of dark meat, you can definitely use boneless, skinless chicken thighs in this recipe. They’ll come out just as tender and delicious.
- Vegetable Broth: The broth adds a savory, umami flavor and helps to cook the rice and chicken. You can add some frozen mixed vegetables over the chicken before pouring the soup mixture.
- Water: This will help to thin out the dish and ensure the rice has enough liquid to cook properly.
How to Make Easy Chicken and Rice Recipe
Preparation
To start, rinse the brown rice and then drain it. This will help remove any excess starch and impurities. Next, grease a 13×9 pan. This will prevent the rice and chicken from sticking to the pan.
Step 1 – Layer the Rice and Chicken
After greasing the pan, pour the rinsed rice into it. Then, top the rice with the defrosted boneless, skinless chicken breasts.
Step 3 – Pour the Broth/Soup Mixture
Next, pour the broth and soup mixture over the chicken and rice in the pan. Make sure to cover the chicken breasts and rice evenly.
Step 4 – Bake the Chicken and Rice
Cover the pan with foil and place it in a preheated oven at 350˚ F. Let it bake for 80 minutes. Then, remove the foil and bake for an additional 10-15 minutes. This will help the dish develop a golden, crispy top.
Step 5 – Serve the Chicken and Rice
Once the chicken and rice are cooked, remove the pan from the oven. Let it cool for a few minutes, then serve.
Lynette’s Tip
It may look like there is too much liquid in the pan when placing it in the oven, but no fear! You will need this much liquid to cook 2 cups of brown rice. The ratio is key in making both your rice and chicken moist.
Recipe Variations
- Different Soups: The recipe calls for cream of mushroom and cream of celery soup, but feel free to experiment with other flavors like cream of chicken or even cheddar cheese soup for a different flavor combo.
- Add Veggies: While this recipe is a classic, you can add some frozen mixed vegetables over the chicken before pouring the soup mixture.
- Use Chicken Thighs: If you’re a fan of dark meat, you can definitely use boneless, skinless chicken thighs in this recipe. They’ll come out just as tender and delicious.
What to Serve With
- This easy chicken and rice recipe is a complete meal on its own, but you can always pair it with a side of steamed vegetables like broccoli or carrots for a balanced, wholesome meal.
- If you’re a fan of salads, a fresh, crunchy salad with a zesty vinaigrette dressing would go really well with the creamy chicken and rice.
- For a cozy, family-friendly dinner, serve this dish with some warm, buttery dinner rolls. The rolls are perfect for soaking up the delicious, creamy sauce.
Recipe FAQs
For this recipe, I recommend using long-grain brown rice. The brown rice holds up well during the cooking process and adds a nice, nutty flavor to the dish. However, you can also use white rice if that’s what you have on hand. Just be aware that the cooking time and amount of liquid may need to be adjusted.
No, you do not need to pre-cook the chicken. The chicken breasts are placed in the baking dish raw, and they cook alongside the rice. Just make sure they are defrosted before putting them in the dish to ensure even cooking.
Storing and Reheating
- Storing: After enjoying this hearty meal, store any leftovers in an airtight container. They can be refrigerated for up to 3 days.
- Freezing: I don’t recommend freezing this dish as it can alter the texture of the dish significantly and make it less appealing.
More Chicken Dinner Recipes You’ll Enjoy
Easy Chicken and Rice Recipe
Ingredients
- 2 cups uncooked brown rice rinsed
- 5 boneless skinless chicken breasts
- 2 Cups water
- 2 Cups vegetable broth
- 10.5 oz cream of mushroom soup
- 10.5 oz cream of celery soup
Instructions
- Preheat your oven to 350˚F. Grease a 13×9 baking pan. Rinse 2 cups of brown rice and drain.
- Pour the rice into the baking pan. Top with 5 defrosted boneless, skinless, chicken breasts.
- In a bowl, whisk together water, vegetable broth, and cream of mushroom and cream of celery soup. Pour the broth/soup mixture all over the chicken and rice.
- Cover the entire pan with foil and place it in a 350˚F oven for 80 minutes. Remove the foil and bake another 10-15 minutes until golden. Shred the chicken over the rice. and serve warm.
Notes
My Favorite Variations:
- Different Soups: The recipe calls for cream of mushroom and cream of celery soup, but feel free to experiment with other flavors like cream of chicken or even cheddar cheese soup for a different flavor combo.
- Add Veggies: While this recipe is a classic, you can add some frozen mixed vegetables over the chicken before pouring the soup mixture.
- Use Chicken Thighs: If you’re a fan of dark meat, you can definitely use boneless, skinless chicken thighs in this recipe. They’ll come out just as tender and delicious.
Just fixed this and found it bland even after spicing it up. Also left too much liquid after cooking so bumped up the time 25 minutes and increased temp to 450°F convection. Doubt I will make again.
Sorry you didn’t like it, Flava! I know different broths have different seasonings. I use one with lots of extra salt and herbs.
How much liquid should I use if I use frozen rice and what temp for how long?
Hello Subrena!
This recipe only works for uncooked rice. You could try to experiment with cooked, frozen rice, but the rice may get done before the chicken. Not sure of the liquid amounts or temp. Sorry! Let us know if you try anything that works
I tried this recipe but for some reason after 90 minutes the dish was still covers with liquid and wasn’t done. I followed the instructions perfectly. Any suggestions?
Hi Mel!
So sorry this didn’t turn out for you…Not sure if it was the chicken or rice that was not cooked for you. I would suggest letting the casserole cook uncovered for an additional 10-20 minutes until the liquid is absorbed. So in other words…80 covered minutes followed by 25-40 uncovered. I hope that helps!
can this be a freezer meal?
Hi Linda!
I have never tried this as a freezer meal. But why not try? You could even use frozen chicken breasts, but prepare everything else the same. Cover well and freeze. Allow yourself at least an additional 30 minutes of baking time and let us know how it goes! 🙂
What about the crock pot? I think this would be perfect.
Martha, go for it!
Neither my friend (who gave me the recipe) nor I have ever tried it in the crockpot. I’d say as long as your crock temp is hot enough to cook rice, it should work?
Let us know how it goes!
I did four huge chicken breasts for 6 hours on high in the crockpot and added the rice 2 1/2 before it was done. It turned out perfect.
Awesome! Thanks for the idea Candace.
If I wanted to do this with the slower method, what time/temp would that be?
Hey Jennifer!
I would suggest 250 for 2 1/2 hours before removing the foil for the last step. When you open the foil, check the rice. If you find really wet rice that is still slightly tough, recover and go for 3 hours before removing the foil lid for the last step. I wouldn’t go any lower than 250 degrees. You need a temp hot enough to steam the rice.
Hope this helps! 🙂
Looks wonderfully simple and delicious