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Easy Baked Chicken and Rice Casserole

Easy Baked Chicken and Rice Casserole

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Campbell's Kitchen

15 minutes is all you need to put together this scrumptious one-dish casserole! Tender chicken breasts sit on top of a bed of creamy rice with broccoli and carrots. Topped with melted Cheddar . . . dinner is served!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet


  1. Heat the oven to 350 degrees F. Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish.
  2. Place the chicken on the rice mixture. Season the chicken with additional black pepper and sprinkle with the paprika. Cover the baking dish.
  3. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Cover and let stand for 10 minutes. Stir the rice mixture before serving.
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I liked this recipe a lot, though I did make a few changes. I used whole grain brown rice instead of the white rice. I added 15 minutes to the cooking time and the rice and carrots were perfectly done. It was a bit runny, but a dash of flour mixed in thickened it perfectly. I skipped the onion powder since I didn't have any, but I added about a tsp cayenne pepper for a little kick. It was delicious.


My family and I found this recipe to be quite bland and somewhat soupy. Too much liquid for the rice to be "right." Also, the broccoli ended up overcooked by the time the carrots were done, despite having cut them into smaller pieces.


Very good! I did make changes too. I used Uncle Ben's Wild Rice and seasoning and Tyson grilled chicken strips (mix of regular and fajita for extra flavor). Turned out great!