Easy Chicken Rice Bake

This is the easiest Chicken Rice Bake dinner you will ever make. It is a total home run and packed with flavor, textures and did I mention it is ridiculously easy to make? Guaranteed to become a family favorite!

I rarely write posts on Saturday nights. This week evolved into a busy one, so on this Saturday night I am writing a post about one of the best easy dinners I have ever made. EVER. When I pulled this Chicken and Rice Bake out of the oven, I knew it was going to be good. It looked amazing, smelled incredible and everything had been cooked to absolute perfection. This dish originated from my mom, as most of the good ones do. I took her original recipe and transformed it into the easiest, most savory-delicious chicken and rice dinner you or I will ever make.

The only thing I'd offer up as a suggestion depending on how much you love salt (I. Love. Salt.) is substituting water or a low-sodium variety in place of the chicken broth. Personally, I love it as it is, but it's worth mentioning (translation: please don't leave nasty comments regarding the salt in this dish).

Dan is out for the evening, so the fireplace, Gilmore girls and I have a date. Have a great rest of your weekend!

Easy Chicken Rice Bake

This. Dish. Is. DELICIOUS! This is a no-fail, easy tummy-pleaser. A favorite in my family's dinner rotation!

Contributed by Megan Porta from pipandebby.com.

Published Nov 12, 2016

Serves: 4

Total time: 2 hrs



  • 2 cups chicken broth (replace with low-sodium broth or water for a lower sodium dish)
  • 1 can cream of chicken soup
  • 1 cup uncooked long grain and wild rice
  • 1 cup chopped fresh mushrooms
  • 1 cup sliced celery
  • 4 skin-on, bone-in chicken thighs
  • 1-oz. packet dry onion soup mix
  1. Preheat oven to 350 degrees F. Coat a 9x13 pan with cooking spray and set aside.
  2. In a saucepan, combine broth (or water) and cream of chicken soup. Bring to a boil, stirring occasionally. Remove from heat.
  3. 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.
  4. 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!