Baked chicken and rice with canned soup

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This easy baked chicken and rice casserole made without canned soup only has five ingredients making it an easy meal the whole family will enjoy!

When a recipe has ingredients you can count on one hand and is something healthy the whole family enjoys, you know you’ve got a winner.

Winner, winner, chicken dinner!

I’ve made a very similar casserole that uses cream of mushroom soup. While it is, admittedly, delicious, it’s also much higher in sodium than this version of baked chicken and rice casserole.

Even better, this calls for just a few ingredients I always have on hand. Ten minutes of prep and I can move on to other things while this baby bakes.

Give it a try, I think you’ll agree it’s just as good!

Ingredients

• extra virgin olive oil
• boneless, skinless chicken breasts – you can also use boneless chicken thighs
• red onion, diced – though any kind of onion will do
• long-grain brown rice – white rice may be used. You’ll need to reduce the cooking time.
• chicken broth – you can use store bought chicken stock or homemade bone broth
• salt and black pepper

Tips

Rinse your rice in cold water before cooking. It helps to remove starch and allows the rice to cook up fluffier.

Other Five Ingredient Recipes You’ll Love

• Easy Tortellini Soup with Spinach
• Bacon Quesadillas
• Garlic Herb Buttered Cod

When you make this chicken rice casserole recipe, leave a review or comment below. I’d love to hear from you!

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Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This easy baked chicken and rice casserole without soup only has five ingredients making it an easy meal the whole family will enjoy!

Ingredients

• 1 Tbsp extra virgin olive oil, divided
• 4 4- oz. boneless skinless chicken breasts
• ½ medium red onion, diced
• 1 cup white rice, rinsed and drained
• 2 1/2 cups chicken broth
• salt and black peppe r
• fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish. Set aside.
2. Heat the olive oil in a large frying pan over medium heat. Add chicken breasts and season with salt and black pepper.Cook until golden brown, approximately 3-4 minutes per side. They will not be cooked through yet.
3. Add onion and rice to the prepared baking dish. Season with salt and black pepper and stir to combine. Pour the chicken broth over the rice and arrange the seared breasts on top of the rice mixture.
4. Tightly cover with aluminum foil and bake for 30 minutes. Uncover. There will still be a good amount of liquid when when you pull the foil off.
5. Bake for another 15-20 minutes or until the rice is cooked through.
6. Remove from oven and cool for 5 minutes before fluffing the rice with a fork.
   Garnish with fresh parsley

Nutrition Information:

Yield:

Shared on Meal Plan Monday