Chicken and Rice Bake is made in a single pan. This easy dinner is packed with delicious flavor and it is the perfect dinner to make any night of the week.
2cups chicken broth(replace with low-sodium broth or water for a lower sodium dish)
1can cream of chicken soup
1cuplong grain and wild riceuncooked
1cupfresh mushroomschopped
1cupcelerysliced
4chicken thighsskin-on, bone-in
1ozdry onion soup mix
Instructions
Preheat oven to 350 degrees F. Coat a 9×13 pan with cooking spray and set aside.
In a saucepan, combine broth (or water) and cream of chicken soup. Bring to a boil, stirring occasionally. Remove from heat.
Pour rice in an even layer into prepared pan. Top with mushrooms, celery and chicken. Pour broth-soup mixture over the top and sprinkle with onion soup mix.
Cover tightly with foil and bake in the preheated oven for 1 hour. Uncover and bake for an additional 40-45 minutes, or until chicken is cooked through and rice is plump and soft. Serve hot and enjoy!
Notes
One of my favorite things about this dish is its saltiness. I love a good salty chicken and rice meal. If you wish to remove some salt from the dish, use low-sodium chicken broth or even replace it with an equal amount of water.
A can of cream of mushroom soup will easily and deliciously replace the cream of chicken soup.
Replace the mushrooms and celery with fresh green beans and sliced carrots for a different flavor!
The chicken thighs can be replaced with boneless chicken breasts.
Because of the high salt content in this recipe, I don’t include salt and pepper. If you want to add them, wait until the dish is cooked and add as needed.