Chicken and Rice Bake Recipe With Cream of Chicken Soup: Creamy One-Dish Dinner Delight

This one-dish dinner delivers creamy comfort without the fuss. A simple combination of chicken, rice, and cream of chicken soup bakes into a hearty meal the whole family will love.

With minimal prep and a single baking dish, you’ll have tender chicken, fluffy rice, and a rich, velvety sauce. It’s the perfect solution for busy weeknights when you need something satisfying and easy.

Ingredients for Chicken and Rice Bake Recipe with Cream of Chicken Soup

Pantry staples plus chicken and rice. Nothing fancy, just good comfort food.

The chicken is the star here. Boneless breasts keep things simple, but thighs work if you prefer darker meat. Most stores have family packs—Costco or Sam’s Club for bulk. Look for uniform thickness so everything cooks evenly. The rice should be long-grain white for that classic fluffy texture (jasmine or basmati work too).

No cream of chicken soup? Cream of mushroom works in a pinch. Fresh garlic is ideal but jarred minced at half the amount saves time. The sour cream can be Greek yogurt—same tang, slightly less fat. For the broth, homemade is great but Swanson or Progresso from the shelf are solid. Skip the peas if you’re not a fan—mixed veggies or carrots work too.

This bakes and reheats beautifully. Leftovers keep 4-5 days in the fridge, freezes for 3 months. I make a double batch—half for dinner, half for lunches. Just thaw overnight before reheating.

Step-by-Step Instructions for Chicken and Rice Bake With Cream of Chicken Soup

This one-dish wonder comes together easily for a comforting, creamy dinner.

Step 1: Prep Chicken and Aromatics

Cut the 1.5 lb boneless chicken breasts into 1-inch pieces—this ensures even cooking and better flavor distribution. I like to trim off any excess fat first for cleaner bites.

Finely dice the 1 whole onion and mince the 2 cloves garlic cloves. The finer the dice, the more the flavors will melt into the dish. Set these aside while you measure the remaining ingredients.

Step 2: Sauté Onion and Toast Rice

In a large, oven-safe skillet, melt the 2 tbsp butter over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent and slightly golden—this builds a sweet, savory base.

Stir in the 1.5 cups long-grain white rice and cook for 1 minute, toasting it lightly. You’ll smell a nutty aroma—that’s how you know it’s ready. This step prevents a starchy texture in the finished dish.

Step 3: Combine All Ingredients

Add the chicken pieces, 2 cans cream of chicken soup, 2 cups chicken broth, 0.5 tsp dried thyme, 0.5 tsp salt, and 0.25 tsp black pepper. Stir everything together, making sure the rice is fully submerged in liquid.

Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 5 minutes—this starts the cooking process before it goes into the oven.

Step 4: Bake Until Tender

Preheat your oven to 375°F. Transfer the skillet to the oven (or pour everything into a greased baking dish if your skillet isn’t oven-safe). Bake, covered, for 30 minutes.

After 30 minutes, remove the cover and stir in the 1 cup frozen peas and 0.5 cup sour cream. The peas will thaw and heat through while the top gets a little golden. Return to the oven, uncovered, for another 10-15 minutes or until the rice is tender and the chicken reaches 165°F.

Step 5: Rest and Serve

Let the dish rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and the flavors to meld. The rice should be tender, the chicken juicy, and the sauce luxuriously creamy.

Give it a final stir to distribute the sour cream and frozen peas evenly. The peas add a pop of color and sweetness that balances the richness of the dish. Serve warm and enjoy the cozy, comforting flavors!

Essential Equipment for This Recipe

Oven-Safe Skillet

An oven-safe skillet is your best friend here—I use my 12-inch Lodge cast iron. It goes from stovetop to oven seamlessly, and the even heat distribution prevents hot spots. A stainless steel skillet with oven-safe handle also works well.

Mixing Bowls

Have a large mixing bowl ready for prepping ingredients. I prefer glass Pyrex because it doesn’t absorb odors and cleans easily. A 2-quart bowl gives enough room to toss chicken with seasonings without spills.

Cutting Board

A good cutting board is essential for dicing onions and garlic. I swear by OXO’s utility board—it has a grip that keeps it from sliding. Use a sharp chef’s knife for clean cuts, and

Measuring Tools

Accurate measurements matter for perfect rice texture. I keep a set of stainless steel measuring cups and spoons from Cuisinox in my drawer. For liquids like broth, a 2-cup glass measuring cup with clear markings ensures precision. 💡

Wooden Spoon

A wooden spoon won’t scratch your skillet and is perfect for stirring the rice mixture. I’ve had my bamboo spoon for years—it’s gentle on cookware and doesn’t conduct heat. Plus, it helps scrape up all those flavorful browned bits from the bottom.

Oven Thermometer

Oven temperatures can be unreliable. I always use an oven thermometer from Taylor Precision to confirm my oven is at 375°F. It’s a small investment that ensures your bake cooks evenly every time. ✨

Frequently Asked Questions