Pin it
The Ultimate 4 Ingredient Chicken Rice Bake That's Super Simple
Gals, I'm so excited to let you in on my go-to dinner hack. Whenever my kiddos are starving and time's running out, this 4 Ingredient Chicken Rice Bake saves the day. It's pure comfort on a plate – juicy chicken with fluffy rice all smothered in the smoothest sauce ever. You'll definitely add this to your regular dinner lineup, just watch.
The Reason It's On My Weekly Menu
This dish comes together in a flash – we're talking dump and bake in under 5 minutes. While it's in the oven, the sauce turns into this amazing creamy mixture that coats everything perfectly. I love how it works as a basic 4-ingredient wonder or how you can toss in extras when you want something fancier. It's exactly what you need on those insanely busy evenings when takeout is tempting but you'd rather have something homemade.
Only 4 Basic Ingredients Needed
- The Chicken: Pick up boneless skinless chicken breasts for that melt-in-your-mouth texture.
- Your Rice: Long grain white rice works best for foolproof cooking.
- The Creamy Part: A single can of cream of chicken soup creates that rich, velvety texture.
- Secret Flavor Boost: Grab an onion soup mix packet – it'll transform the whole dish completely.
Let's Cook This Thing
- First Steps
- Turn your oven to 350°F and lightly coat your favorite 9x13 baking dish.
- Mix the Base
- Dump your dry rice with cream of chicken soup and 2 cups water straight into the dish and stir it up good.
- Add the Chicken
- Place your chicken breasts on the rice mixture then shake that onion soup mix all across everything.
- Baking Time
- Wrap it tightly with foil and pop it in for an hour then uncover for about 5-10 more minutes until it looks done.
- Ready to Serve
- Let it cool for 5 minutes before serving. I usually add some chopped parsley on top for a nice touch.
Pin it
Clever Twists and Shortcuts
Wanna know what makes mine special? I sometimes hide sliced onions or fresh mushrooms underneath the rice for extra flavor. The store-bought onion soup mix works great when you're rushed but making your own is really worth it. Don't have onion soup mix? Just grab a gravy packet instead. And don't toss any leftovers – they warm up beautifully for tomorrow's lunch in the microwave or oven.
What Makes This Dish So Great
The best thing about this bake? You get free time to tackle homework or just relax while dinner practically makes itself. There's hardly any mess to clean up, and everyone at my table – even my fussiest kid – finishes everything. It's truly that comfort meal that feels like exactly what you need after a crazy day.
Pin it
Frequently Asked Questions
- → What if I want to swap white rice for brown?
Brown rice takes more time and liquid. Add an extra 1/2 cup of water and bake for about 30 more minutes.
- → Why does baking time change sometimes?
Things like oven differences, altitude, and the chicken's thickness can impact bake times. It's ready when the rice is soft and chicken hits 165°F.
- → Can I use thighs instead of breasts?
Absolutely, thighs stay moist and work perfectly. Keep the same cook time; they're ready at 165°F.
- → Is freezing an option?
You can freeze it cooked, but the rice texture might be a bit different. Freeze in portions and thaw in the fridge overnight.
- → Can I throw in some veggies?
Sure! Toss in frozen peas, carrots, or even broccoli. Add them during the last 30 minutes to keep things from getting mushy.