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Chicken and Rice

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


  • 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


  • Place chicken in a greased 13x9-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.
  • Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts
1 cup: 358 calories, 8g fat (3g saturated fat), 79mg cholesterol, 1080mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 33g protein.

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Average Rating:
  • billsweetie
    Jul 29, 2014

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

  • mbebernitz
    Feb 5, 2013

    No comment left

  • sgarlata
    Aug 21, 2012

    Had no taste - very bland!!!!!

  • bookhamster
    Jun 27, 2011

    No comment left

  • myshiloh
    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.