Easy Baked Chicken and Rice

6 Aug

Yield: 4 servings

Prep Time: 5 minutes

Bake time: 45 minutes


  • 1 can (10 3/4 oz) cream of chicken soup
  • 1 cup water
  • 3/4 cup uncooked rice
  • 1/2 tsp. paprika
  • 1/2 tsp. pepper
  • 2 boneless, skinless chicken breasts


  • Preheat oven to 375.
  • Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.

Nutrition per Serving

Calories: 350

Fat: 7g

Fiber: 2g

Protein: 33g

Sodium: 611mg


Source: Campbell’s Kitchen


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