Easy One Pan Baked Chicken and Rice
Need an easy weeknight dinner idea? This Easy Baked Chicken and Rice is done in one dish, and you can make it with leftover chicken or rotisserie chicken. Your family will LOVE this!
This easy Baked Chicken and Rice is the ultimate comfort food. It’s inexpensive to make, can be made with leftover chicken, and cooks in one dish. You can easily double this recipe to serve a large crowd. Since there are no spicy ingredients, this dish is also great to deliver to a sick friend or to someone welcoming a new baby. It’s perfect for potluck meals, too.
Baked Chicken and Rice doesn’t include a lot of spices and there no hard-to-find ingredients. (See suggestions in the Tips and Tricks section if you want to add a little more flavor.) If you have a well stocked pantry, chances are you probably have all the ingredients on hand to make this tonight! It’s one of our family’s favorite dinners.
What you’ll love about this recipe:
Ingredients for Baked Chicken and Rice
Ingredients:
1 cup Cooked Chicken, shredded or cut into bite sized pieces
2 cups Rice, uncooked & not instant – Basmati rice is my favorite, but any kind will work.
1 can Cream of Chicken Soup
4 cups Chicken Broth
1/2 stick of Butter
I like to use a precooked rotisserie chicken from the grocery store in this recipe. Remove and discard the skin then pull the chicken from the bones into bite sized pieces. You can also use any leftover chicken as long as it’s cut up into bite sized pieces.
How to Make Baked Chicken and Rice
Spray a 9×13 baking dish and pour the rice into it.
Add Chicken Broth and Cream of Chicken Soup then stir with a whisk until well combined.
Drop cooked chicken cut into bite-sized pieces into the mixture.
Evenly distribute the chicken all over the dish.
Cut up 1/2 stick of butter and place it all over the top of the dish.
Cover with aluminum foil. Bake in 350 degree Fahrenheit oven for 45 minutes.
Then remove the aluminum foil and bake an additional 20 minutes.
Using this method of cooking it, the rice is never mushy or dry. It cooks perfectly every time and has tons of rich flavor. My mouth is watering now!
What to Serve With Baked Chicken and Rice
This is such a hearty meal, you really don’t need much to serve with it. I like to add a vegetable side such as green beans, peas, or corn. You could also serve a side salad with it and some dinner rolls.
Tips & Tricks
- Use a deep baking dish and double this recipe to feed a bigger crowd.
- This recipe is a great way to use leftover chicken, or make it with rotisserie chicken to save time.
- For a little more flavor, add some Better Than Bouillon or a packet of Lipton Onion Soup Mix.
- You can also make this dish with chicken breasts, thighs, or legs. Use boneless, skinless pieces or on-the-bone pieces with the skin on. Prepare the rice as shown, then place chicken pieces on top. They will cook up juicy and tender along with the rice.
Baked Chicken and Rice
Ingredients
- 1 cup Cooked Chicken shredded or cut into bite sized pieces
- 2 cups Rice uncooked & not instant
- 1 can Cream of Chicken Soup
- 4 cups Chicken Broth
- ½ stick of Butter
Instructions
- If using a precooked rotisserie chicken, remove the skin and pull the meat from the bones into bite sized pieces. If using leftover chicken, remove bones and cut into bite sized pieces.
- Spray a 9×13 baking dish and pour the rice into it.
- Add Chicken Broth and Cream of Chicken Soup then stir with a whisk until well combined.
- Drop cooked chicken into the mixture evenly distributing it all over the dish.
- Cut up 1/2 stick of butter and place it all over the top of the dish.
- Cover with aluminum foil. Bake in 350 degree oven for 45 minutes.
- Remove the aluminum foil and bake an additional 20 minutes.
Notes
Nutrition
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Melisha, this dish sounds really yummy and I would love to make it. My question is : Do you ever add any fresh vegetables to this dish? If so, which ones work best for you? Thank you for your suggestions 🙂