Chicken and Rice Recipe

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Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves
  • 1-1/2 cups uncooked instant rice
  • 1/2 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2 tablespoons onion soup mix
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 cup minced fresh parsley

Nutritional Facts

1 cup: 358 calories, 8g fat (3g saturated fat), 79mg cholesterol, 1080mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 33g protein.


  1. Place chicken in a greased 13-in. x 9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken.
  2. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.
Originally published as Chicken and Rice in Quick Cooking September/October 2001, p33

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billsweetie User ID: 135 89922
Reviewed Jul. 29, 2014

"Add lemon juice and spice up the chicken and rice mixture with seasoning blends like dill or Italian or Greek."

sgarlata User ID: 2807150 80733
Reviewed Aug. 21, 2012

"Had no taste - very bland!!!!!"

myshiloh User ID: 4742341 31442
Reviewed Jan. 19, 2010

"We make this recipe on a regular basis at our house. We chunk the chicken before cooking so when it's time to eat, we don't have to go around cutting the kids' meat. An easy, inexpensive, tasty meal that keeps our family of 7 coming back for more."

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