Creamy Chicken and Rice Bake with Savory Onion Soup Mix
By Helen Park
Prep
15 min
Cook
60 min
Total
75 min
Servings
5
Level
Easy
Foil traps steam so the chicken stays moist while Minute Rice draws in the soups and water instead of drying at the edges. This creamy chicken and rice bake layers boneless chicken with savory onion soup mix over a soft, creamy rice base for an even, spoonable finish.
The base combines cream of chicken soup, cream of mushroom soup, water, and Minute Rice before it reaches the buttered 9×13-inch pan. Butter coats the pan to limit sticking when portions are served. Using instant rice matters because it absorbs the measured liquid during the covered bake. Chicken fillets sit in a single layer, and the full envelope of Lipton onion soup mix seasons their surface evenly.
After baking, the rice should be creamy rather than loose, with no dry pockets at the pan edges, and the chicken should be cooked through. Precise water measurement is the key control point because instant rice takes up liquid quickly. Too little liquid leaves rice dry; too much can make the base soft and heavy. Keep the foil on throughout the stated bake.
Serve the casserole with a mixed-green salad, roasted broccoli, carrots, or asparagus, and add parsley or chives if desired. Warm crusty bread or garlic toast can catch the sauce. For leftovers, a splash of water or chicken broth while reheating helps restore moisture to the rice. The source also suggests making extra portions for lunches.
Why you'll love this recipe
- Covering the pan traps steam around chicken and rice, helping the bake stay moist while the grains absorb the soup mixture evenly.
- Instant rice absorbs the soups and measured water during baking, producing a unified creamy base without needing a separate stovetop rice step.
- Placing fillets in one uncrowded layer gives each piece contact with the soup mixture, supporting more even cooking across the casserole.
- The onion soup mix is pressed onto the chicken, concentrating savory onion seasoning on the surface instead of diluting it only into rice.
- A buttered 9×13-inch dish releases the casserole more cleanly, so the rice base stays intact when portions are spooned out.
- Measured water matters because Minute Rice absorbs liquid quickly, helping avoid a dry center or a loose, overly soft casserole.
Ingredients
- •1 lb boneless, skinless chicken fillets
- •2 cups Minute Rice (brown or white)
- •1 tbsp butter (unsalted)
- •1 can cream of chicken soup
- •1 can cream of mushroom soup
- •1 can water
- •1 envelope Lipton onion soup mix
Instructions
- 1
Position an oven rack in the center and preheat the oven to 350°F.
- 2
Grease a 9×13-inch baking dish thoroughly with the unsalted butter.
- 3
Blend the cream of mushroom soup, cream of chicken soup, water, and Minute Rice in a mixing bowl until combined.
- 4
Spread the rice and soup mixture evenly into the prepared baking dish.
- 5
Arrange the chicken fillets directly on the rice mixture in a single, uncrowded layer.
- 6
Sprinkle the dry onion soup mix over the chicken and gently press it onto the surface.
- 7
Cover the dish tightly with aluminum foil.
- 8
Bake the covered dish for 60 to 90 minutes, until the chicken is cooked through and the rice is creamy.
FAQ
Nutrition (per serving)
Calories
410
Protein
27g
Fat
14g
Carbs
48g
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