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Chicken Bake and Rice

Chicken Bake and Rice

Lori Crosbie

Chicken and rice dish, made easy, that everyone will love.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 881 kcal
  • 44%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 87.5g
  • 28%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1514 mg
  • 61%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brown the chicken breasts in the butter or margarine and 1 tablespoon of the Italian-style dressing mix. Place browned chicken breasts in a 9x13 inch baking dish.
  3. Mix together the cream cheese and soup and stir in the wine. Pour mixture over the chicken, and bake in the preheated oven for 45 to 60 minutes. Meanwhile, prepare the rice according to package directions, using the remaining dressing mix in the cooking water. Serve the hot rice and chicken together.
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Reviews

MINNMO
21
7/7/2003

This is my favorite dish. I double the recipe plus I have added fresh mushrooms and green pepper with a little swiss cheese. I have made this about 10 times and everytime it is better. My best friend says this is her FAVORITE DISH. Try it, you will love it.

Nerelda
13
1/10/2007

I love this dish, but I have some changes that I make to my own that I think makes it taste better (depending on your taste buds). I don't use the wine or dressing mix in mine and instead of the mushroom soup, I use cream of chicken. I'm addicted to it!

TUNISIANSWIFE
11
3/3/2006

I made a big oopsie and it still came out fabulous. Made this for a sick friend, as I shy away from cream soup recipes but I want to make this again for my dinner. Used GOLDEN CREAM OF MUSHROOM soup and halved the recipe for 1 person. Used 3 chicken breasts based on reviews that there is alot of sauce. Heated sauce ingredients on stove. Replaced half the wine with chicken broth and realized afterwards that I did not use 1/3 but 2/3 cup. I therefore decided to just cut the chicken breasts into pieces, browned them in the butter/dressing mixture,(Good Seasons Cheese Garlic), added the sauce and simmered on stovetop. In lieu of the rice, I used eggnoodles and omitted the second tbsp. of dressing from the noodles. This was ohhh sooo good! The wine I used was not a dry one but a bit sweet so added about 1/4 cup sour cream to offset any sweetness. Also added a tsp. of roasted chopped garlic to the sauce. Really wonderful and quick easy recipe.