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The Boat Shed Kitchen

Creamy Chicken and Rice Bake

This one-dish wonder blends juicy chicken, soft rice, and three kinds of creamy soup into a bubbling, buttery bake. With only a few ingredients and zero fuss, it’s the ultimate busy-night meal that still feels homemade.
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Prep Time 10 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 3 chicken breasts cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of celery soup
  • 1 10.5 oz can cream of mushroom soup
  • Salt and black pepper to taste
  • ½ cup butter sliced into pats

Method
 

  1. Preheat oven to 400°F. Grease a 9x13-inch casserole dish.
  2. In the dish, stir together chicken, water, rice, and all three soups.
  3. Season with salt and pepper.
  4. Place pats of butter evenly across the top.
  5. Bake uncovered for 60–75 minutes until rice is tender and chicken is cooked through.
  6. Let rest for 10–15 minutes before serving.
  7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-and-rice-bake/

Notes

  • For extra flavor, add a sprinkle of garlic powder or dried thyme before baking.
  • Feel free to mix in frozen peas or steamed broccoli with the rice.
  • You can swap in cream of onion or cream of broccoli soup for a twist.