Chicken and Rice Bake

Chicken and Rice Bake

"A yummy chicken and rice casserole should be in every home cook's repertoire, and this one really fits the bill."
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1 h 10 m servings 557 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 48.3 g
  • 97%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In 3-quart shallow baking dish mix soup, water, rice, mushrooms and 1/2 can onions. Place chicken on rice mixture. Sprinkle with paprika and pepper.
  2. Bake at 375 degrees F for 1 hour or until chicken is no longer pink and rice is done. Sprinkle remaining onions over chicken mixture.
  3. Bake 3 minutes more or until onions are golden.


  • Tip: If desired, remove skin from chicken before baking.