Description
This easy baked chicken and rice dish is rich, buttery, and full of flavor—just prep, layer, bake, and dig in!
Ingredients
- 1 cup uncooked long grain white rice (not instant rice)
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of celery soup or cream of mushroom, if preferred
- 1 ½ cups chicken broth
- 1 to 1 ½ teaspoons Montreal steak seasoning
- 1 ½ pounds boneless skinless chicken thighs or breasts, cut into large chunks
- 5 tablespoons salted butter, thinly sliced
- Optional garnish: chopped parsley or paprika
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the rice, both soups, chicken broth, and Montreal steak seasoning. Pour the mixture into the prepared baking dish and spread evenly.
3. Nestle the chicken pieces on top of the rice mixture.
4. Place butter slices evenly over the top. Sprinkle with paprika if desired. Do not stir. Cover tightly with foil and bake for 55 minutes.
5. Uncover and bake an additional 10–15 minutes, or until the chicken is cooked through (165°F) and rice is tender.
6. Remove from oven and let rest for 10 minutes, lightly covered with foil. The butter will absorb into the rice and chicken during this time.
7. Optional: For a golden top, place under the broiler for 2–3 minutes before serving.
8. Garnish with chopped parsley if desired and serve warm.
Notes
Though most recipes call for a full ½ cup of butter, this version uses less, as it’s never fully absorbed and still delivers rich flavor.
You can use cream of mushroom instead of cream of celery.
Great for meal prep or serving a crowd—this recipe is hearty and satisfying.