Creamy Chicken & Rice Bake

Quick, easy and oh so delish!  When my girls were younger and I needed to put a hot and hearty meal on the table fast, this dish always delivered.  It’s still one of their favorites today!



  • 1 can Cream of Mushroom Soup
  • 1 cup water
  • 3/4 cup uncooked long grain white rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast


  1. Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  2. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.
  3. Enjoy!

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