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4.7 from 27 votes

Dump-and-Bake Cheesy Chicken and Rice Bake

There's no prep work necessary for this Cheesy Chicken and Rice Bake! Just dump the raw ingredients into a dish and pop it in the oven for an easy dinner recipe that the whole family will love!

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 4 - 6 people
Calories: 441 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted (I used Campbell’s Healthy Request)
  • 1 cup uncooked long grain white rice
  • 1 ½ cups low sodium chicken broth
  • ½ teaspoon onion powder
  • 3-4 boneless, skinless chicken breasts (about 2.5 - 3 lbs. total)
  • 1 cup grated cheddar cheese
  • salt and pepper to taste
  • Optional garnish: chopped fresh parsley

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
  2. In prepared dish, whisk together condensed soup, uncooked rice, broth, and onion powder. Season chicken breasts on both sides with salt and pepper, to taste. Place chicken breasts on top of rice mixture in the dish.
  3. Cover tightly with foil. Bake (covered) for 1 hour, or until chicken reaches an internal temperature of 165 degrees F and the rice is tender. Stir rice, sprinkle cheese on top, and return dish to the oven (uncovered), just until cheese melts (about 3-5 more minutes).
  4. Garnish with fresh parsley just before serving, if desired.

Notes

  • I often top the baked, cheesy chicken with cooked, crumbled bacon and diced avocado. It's like a California Chicken casserole and it has so much flavor!
  • I do not recommend substituting instant rice or brown rice for the long grain white rice, because the instant rice and the brown rice require different cooking times and different liquid ratios.
  • If you don't have any chicken broth on hand, you can substitute with water instead.
  • Instead of the cream of chicken soup, you can make a chicken and rice bake with cream of mushroom soup or with cream of celery soup!
  • Make a chicken and rice bake with vegetables! Stir some frozen peas or some thawed frozen mixed vegetables into the rice at the same time that you add the grated cheese on top. The frozen peas will heat through in the oven in just minutes (no thawing necessary), offering an easy green addition to the casserole!
  • I recommend using very thick chicken breast for this recipe, because the thick chicken will have a longer cooking time and will therefore be done at the same time as the rice. Thin pieces of chicken will cook through in about 30-40 minutes, and will therefore be dried out by the time the rice is done at the 1-hour mark. I used 3 chicken breasts that totaled about 2.8 lbs.

Nutrition Information

Serving 1/6 of the recipe Calories 441kcal (22%) Carbohydrates 29g (10%) Protein 49g (98%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 142mg (47%) Sodium 547mg (23%) Potassium 1024mg (29%) Vitamin A 405IU (8%) Vitamin C 2.2mg (2%) Calcium 156mg (16%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4- 6 people

Amount Per Serving

Calories 441

% Daily Value*

Serving 1/6 of the recipe
Calories 441kcal 22%
Carbohydrates 29g 10%
Protein 49g 98%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 142mg 47%
Sodium 547mg 23%
Potassium 1024mg 22%
Vitamin A 405IU 8%
Vitamin C 2.2mg 2%
Calcium 156mg 16%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.