Baked Chicken With Cream Of Chicken Soup And Rice


Just a few days ago I saw a recipe of baked chicken with cream of chicken soup and rice. It caught my eye at once; I just couldn’t bypass it! When I follow the link, I was promised to be left in awe by its great taste then to come back here and tell you about it. And that’s what exactly happened to me – how would you guess if this recipe is worth your attention?


A delicious creamy casserole made with bacon, oven baked chicken and rice. The perfect family dinner that takes just 10 minutes to prepare (and always gets the tick of approval!).


This chicken, bacon and rice casserole has a LOT going for it:

Creamy Oven Baked Chicken And Rice With BaconPlay Video

  • quick and easy to prepare – it will take you just 10 minutes!
  • family-friendly – even the fussiest of kids will LOVE this dish
  • restaurant quality – the perfect combo of creamy comfort food with layers of streaky bacon, cajun chicken thighs (that are the ultimate in tenderness) and rice
  • no-fuss – place all of the ingredients into the baking dish, cover with foil and slow bake in the oven for 2 hours. A simple set and forget dish!
  • freezer-friendly – whether you’re meal prepping or have leftovers, this recipe is perfect for freezing
An overhead shot of an oval baking dish filled with baked spicy chicken thighs and creamy rice.


classic southern-style chicken casserole that is the ultimate creamy comfort food. Made just like in the ‘good old days’, this one-dish wonder is a family favourite dinner recipe!

With layers of bacon, creamy rice and cajun spiced chicken, this simple oven baked casserole is always popular.

It’s also great for entertaining friends as you can prepare it in just a few minutes, pop it in the oven and leave it to bake… then serve straight from the oven.

No fuss, no hassle – just delicious food!

A chicken thigh baked with cajun seasoning and paprika in an oval dish with bacon and rice.


Wondering what the secret is behind this simple creamy casserole? A tin of cream of chicken condensed soup!

You can buy cream of chicken condensed soup in the tinned soup aisle of the supermarket.

It’s a VERY thick (condensed) soup that has had most of the water removed. Generally water or milk is added to a tin of condensed soup to make a tasty soup, but in this case, it’s used to make our delicious creamy sauce!

I like to use Campbells brand of cream of chicken soup but you can use any brand you like.

You can substitute the cream of chicken condensed soup for other varieties – such as cream of mushroom condensed soup or cream of chicken and corn condensed soup (they both work beautifully in this oven baked chicken and rice dish).

A white plate with a serve of creamy rice, bacon and chicken casserole


This casserole is covered and slow baked for 2 hours in the oven until the chicken is so tender that it falls apart!


You can use a range of chicken cuts for this easy casserole.

Boneless chicken thighs – this is my favourite option! I use 4 (large) or 6 (small) chicken thighs with the skin removed.

Bone-in chicken thighs – you can also use skinless chicken thighs with the bone-in if you prefer.

Chicken drumsticks – these are also a great option (with the skin removed).

Note: Chicken wings, chicken tenderloins and chicken breast do NOT work as well in this recipe.

Wings are too small, cook too quickly and don’t soak up the flavour of the sauce.

Chicken tenderloins and chicken breasts are too lean and won’t give you the same fall-apart tender chicken that you’ll get with thighs or drumsticks.

The ingredients for a chicken bake with herbs and spices, bacon, rice and cream of condensed chicken soup.


This chicken, canned soup, rice and bacon dish takes just 10 minutes and one dish to prepare! And best of all… there’s no need to pre-cook the rice!

Note: scroll to the printable recipe card at the bottom for ingredient quantities and a detailed method.

Layer bacon on the base of a greased oven dish

Streaky bacon layered in the base of a casserole dish.

Sprinkle over uncooked rice

It’s important to use uncooked rice as we want it to slowly cook in the creamy sauce as the casserole bakes.

Rice sprinkled over bacon in an oval  casserole dish.

Place the chicken thighs on top of the rice

Chicken thighs on top of rice in an oval baking dish.

Season the chicken generously

See my recipe tips below for seasoning the chicken (especially if young children will be eating the dish).

Paprika and cajun seasoning on top of chicken thighs in oval baking dish

Create a creamy sauce by mixing the condensed soup, water and herbs together

Cream of condensed chicken soup, water and herbs in a white bowl.

Mix until combined

Cream of condensed chicken soup mixed with water and herbs in a bowl.

Pour the sauce over the top of the chicken

An oval baking dish filled with a creamy sauce over chicken, rice and bacon ready to be baked

Cover tightly with 2 layers of foil and bake slow and low for 2 hours

Foil covering an oval baking dish.


To serve the baked chicken and rice, grab a large spoon and scoop all the way down to the bottom of the chicken bake. Scoop up pieces of bacon, layers of creamy rice and the tender cajun spiced chicken. YUM!

This is an absolutely delicious and hearty meal on it’s own or you can serve it with:

  • vegetables such as broccoli, beans, carrots, peas, asparagus, spinach or corn
  • side salad
  • garlic bread


Store this baked chicken and rice casserole in an airtight container in the fridge for 1-2 days. The reheated leftovers are SO good!


This is a great freezer-friendly meal. Store it in an airtight container in the freezer for up to 3 months.

Allow to defrost in the fridge overnight and then reheat. Alternatively, defrost in the microwave and reheat until heated through.


No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!!

Remember this recipe.

This No-Peek Chicken and Rice Casserole is super easy to make. Just mix everything right in the pan, cover, and bake. Doesn’t get much easier than that!

I used onion soup mix and cream of chicken and cream of mushroom soup. If you aren’t a fan of cream of mushroom, you can substitute your favorite cream of soup – another can of cream of chicken or a can of cream celery would work great!

I used regular uncooked rice in this No-Peek Chicken and Rice. I know some of you like to use brown rice. I haven’t made this with brown rice. I am sure you can use brown rice, but you will need to tweak the baking time. Brown rice takes longer to cook than regular white rice.

This No-Peek Chicken and Rice has become our go-to Sunday dinner. I love that I can just mix it up, pop it in the oven and forget it! We serve this with some green beans or lima beans. So easy and SOOOO delicious!


Yield: 4 people

Prep Time 10 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 25 mins

No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!! #chicken #casserole #chickenandrice


  • 4 boneless skinless chicken breasts
  • 1 (10.75-oz) can Cream of Chicken Soup
  • 1 (10.75-oz) can Cream of Mushroom Soup
  • 2 cups chicken broth
  • 2 cups regular white rice uncooked
  • 1 package onion soup mix


  • Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
  • Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer)
  • Place chicken on top of rice mixture.
  • Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.

Plain Chicken

One-Dish Chicken and Rice Casserole

One-Dish Chicken and Rice Casserole

Prep:15 mins

Cook:65 mins

Total:80 mins

Servings:4 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

When you need a simple-to-put-together, comforting dish, turn to this one-dish chicken and rice bake. Uncooked rice is mixed with cream of mushroom soup and chicken broth or water, the boneless chicken is layered on top, and the casserole is baked until bubbling. For some added flavor and texture, top this chicken casserole with your favorite shredded cheese just before you take it out of the oven. 

The recipe, inspired by a similar Campbell’s Soup dish and can be easily doubled for a large family. It makes a satisfying dinner when a tossed salad and biscuits are added. This casserole is versatile as well; feel free to toss in some vegetables for a complete meal, or sprinkle breadcrumbs on top to add some crunch.

Click Play to See This One Dish Chicken and Rice Casserole Recipe Come Together

“Great, easy, hearty one and done dish. Cooking raw rice in a casserole can be tricky, but this does a good job cooking the rice through.

One-Dish Chicken and Rice Casserole Test Image


  • 1 (10.75-ounce) can condensed cream of mushroom soup, or cream of celery or chicken
  • 1 1/4 cups unsalted chicken stock, or water
  • 3/4 cup long-grain white rice
  • 1/4 teaspoon paprika, plus more for garnish
  • 1/4 teaspoon ground black pepper, more to taste
  • Melted unsalted butter, for the pan
  • 4 medium boneless, skinless chicken breasts
  • Kosher salt, to taste
  • 1 cup shredded cheese, such as cheddar, Monterey Jack, Swiss, or mozzarella, optional
  • 1 tablespoon finely chopped fresh parsley

Steps to Make It


  1. Gather the ingredients. Heat the oven to 375 F.One dish chicken casserole ingredients
  2. In a bowl, combine the condensed soup, broth or water, rice, paprika, and freshly ground black pepper. Stir to blend.Soup, rice, broth, paprika, and pepper combined in a bowl
  3. Lightly butter a shallow 2-quart baking dish.Buttered shallow baking dish
  4. Transfer the rice mixture to the prepared baking dish.Rice mixture in the prepared baking dish
  5. Place the chicken breast halves on top of the rice mixture.Chicken added on top of rice mixture
  6. Sprinkle lightly with kosher salt and additional paprika and black pepper.Paprika, pepper and salt sprinkled on top of chicken casserole
  7. Cover the casserole tightly with foil and bake for 45 to 65 minutes, or until the chicken is thoroughly cooked to 165 F and the rice is tender. 
  8. If desired, sprinkle with the cheese and broil uncovered until the cheese is brown and bubbly, about 1 to 2 minutes.
  9. Garnish with chopped parsley and serve.Chicken and rice casserole with cheese

Glass Bakeware Warning

For a premade casserole that is in a glass baking dish and has been refrigerated, do not place it directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven heats up.


  • According to the USDA, a serving of chicken is 3 to 4 ounces. Chicken breast halves are usually 5 to 8 ounces and sometimes larger. If the chicken breasts seem too big, cut 2 chicken breast halves horizontally to form four cutlets.
  • Although many chicken casseroles call for cooked chicken, this recipe works with raw chicken because of the sauce. Just be sure to test the meat for doneness before serving; it should be at 165 F.

Recipe Variations

  • If you like crunchy topping on your casseroles, finish with a buttered breadcrumb topping. Toss 1 cup of fine soft breadcrumbs with 2 tablespoons of melted butter. Bake the chicken and rice as directed and then sprinkle with the cheese and/or the breadcrumbs. Place the casserole under the broiler and broil just until the breadcrumbs are browned. Panko crumbs (tossed with the melted butter) may be used for a crispier topping.
  • Add 1 cup of steamed peas and carrots or mixed vegetables to the rice mixture.
  • Add 1 1/2 cups of lightly steamed broccoli florets to the rice mixture.
  • To the rice mixture, add 1/2 cup of chopped onions and 1/4 cup of chopped bell pepper. 
  • Sauté 6 to 8 ounces of sliced mushrooms and add them to the rice.
  • Instead of condensed cream of mushroom soup, or cream of chicken or cream of celery soup, try condensed cheddar cheese soup.
  • If you’d like to use the slow-cooker, try a slow cooker chicken and rice casserole.

Can you put raw chicken in a casserole?

Many casserole recipes call for cooked chicken as well as other cooked ingredients like rice, vegetables, and pasta. This is because the casserole doesn’t cook long enough to cook the ingredients; they are simply being warmed through until bubbly.

Some chicken and rice casserole recipes, like this one, add uncooked rice and chicken and bake the covered dish for about an hour, until all ingredients are completely cooked. It’s best to use a thermometer to ensure that the chicken is cooked to a safe temperature and taste test the rice to make sure it is tender before serving.

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