This Baked Chicken Rice Recipe is all you need to feed 4 in one dish. The rice cooks with the boneless skinless chicken breasts in creamy chicken soup with mild green chilies and tomatoes.
This is a basic recipe for baked chicken that can be punched up with extra chili and hot sauce, or add your favorite herbs and spices.
Take what could be pretty plain and make it memorable!
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- 4 boneless skinless chicken breasts
- 1 can 14 1.2 ounces diced tomatoes with green chilies
- 1 can 10 3/4 ounces condensed cream of chicken soup
- 1 cup white rice uncooked
- Kosher salt and pepper to taste
- Preheat the oven to 375F.
- Mix together the canned tomatoes and chilies, the cream of chicken soup and the cup of white rice. Add 1 cup of water and stir the mixture.
- Lay the chicken breasts in a baking pan or dish just large enough to hold them in a single layer. Season the chicken breasts with salt and pepper and then pour the rice mixture over them.
- Cover the baking dish and bake the chicken and rice for about 45 minutes. The rice should be tender and cooked through. Bake a little longer if the rice is not cooked all the way through.
Serves 4
Food For Thought – Different types of rice take different cooking times. You may want to use minute rice to cut back on the amount of time to cook this dish. If you use pre-cooked rice, eliminate the water and cook only until the chicken breasts are cooked through, about 20 minutes.
On Your Own – Spice this dish up like we mentioned at the beginning. Use jalapenos in place of the milder green chilies and add a dash or two of Tabasco sauce to give your chicken a kick.
Go Mediterranean with a teaspoon each of dried rosemary and oregano, or a tablespoon each of the dried herbs, or any others of your choice.
Adding 1 cup of red wine in place of the water will give your Baked Chicken Rice Recipe some extra depth.
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