Dump & Bake Creamy Rice & Chicken

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This Dump & Bake Creamy Rice & Chicken is the kind of comfort food I grew up craving on cold nights and hectic weeknights. It’s a one-dish wonder that practically cooks itself — no need for fancy techniques or constant stirring. I just mix everything in a casserole dish, cover it, and let the oven do all the work. The chicken turns out juicy and tender, while the rice soaks up all the creamy, savory flavor. Best of all? Minimal cleanup.

What I really love about this recipe is how forgiving and flexible it is. You can prep it in less than 10 minutes, and it works with pantry staples you probably already have. It’s the kind of meal that feeds a hungry family without stressing you out. Whether I’m having guests over or just need a foolproof dinner after a long day, this dish never disappoints.

Why You’ll Love This Dump & Bake Creamy Rice & Chicken

This dish delivers big flavors with minimal effort. You don’t even have to cook the rice or sear the chicken — everything cooks together in one pan. It’s creamy, rich, and super satisfying. Plus, it’s easy to double for leftovers or freeze for later. If you’re looking for a hearty, family-friendly dinner with a creamy twist, this is it.

Do I Need to Brown the Chicken First?

Nope! That’s the beauty of this dump-and-bake method. The chicken goes into the dish raw and comes out perfectly cooked. The oven does all the heavy lifting. Just make sure to cover the dish with foil to lock in the moisture so everything stays juicy.

Options for Substitutions

You can easily tailor this recipe to fit your tastes or what’s in your pantry. Don’t have cream of mushroom soup? Cream of chicken or celery works too. Prefer thighs over breasts? Go for it — they’ll turn out even juicier. You can also toss in frozen peas, chopped broccoli, or mushrooms to add a veggie boost. And if you’re watching your sodium, opt for low-sodium canned soups and use water instead of broth.

Ingredients for This Dump & Bake Creamy Rice & Chicken

• Chicken Breasts: These are the protein base of the dish. They cook right in the dish, soaking up the flavors of the creamy mixture while remaining juicy and tender.
• Long Grain White Rice: Uncooked rice is essential because it absorbs all the liquid and flavors as it bakes. Instant rice or short grain won’t yield the same results.
• Cream of Mushroom Soup: Adds that rich, savory, and creamy texture. It acts as the base sauce and binds the dish together.
• Chicken Broth: Enhances the overall depth of flavor and keeps everything moist.
• Sour Cream: Adds tanginess and creaminess, preventing the dish from becoming too heavy.
• Onion Soup Mix: A pantry-friendly flavor booster — it adds a delicious depth and a bit of sweetness when baked.
• Salt & Pepper: For basic seasoning. Go light on the salt if your soup or broth is already salty.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or spray it with non-stick cooking spray to prevent sticking.

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Step 2: Mix the Base

In a large mixing bowl, stir together the cream of mushroom soup, chicken broth, sour cream, and dry onion soup mix until fully combined. Add a pinch of salt and pepper to taste.

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Step 3: Add the Rice

Pour the uncooked long grain white rice into the mixture and stir well. The rice needs to be evenly coated so it cooks properly.

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Step 4: Layer the Chicken

Place the raw chicken breasts on top of the creamy rice mixture. Press them in just slightly — they’ll bake into the mixture and absorb flavor from below and above.

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Step 5: Cover and Bake

Tightly cover the baking dish with aluminum foil. Bake for 55-60 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).

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Step 6: Uncover and Finish

Remove the foil and let the dish bake for an additional 5-10 minutes to allow the top to brown slightly and thicken. Optional: broil for the last 2 minutes for a lightly golden top.

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Step 7: Rest and Serve

Let the casserole sit for 5 minutes before serving. This helps the sauce settle and thicken just a bit more. Serve warm with your favorite side dish or vegetable.

How Long to Prepare Dump & Bake Creamy Rice & Chicken

Prep Time:
This recipe requires very little hands-on time — just about 10 minutes. All you need to do is stir the ingredients together, layer them in the dish, and cover it with foil. There’s no need to pre-cook anything, which is a huge time saver on busy evenings.

Bake Time:
The baking takes approximately 55 to 60 minutes at 350°F. An additional 5-10 minutes uncovered at the end helps everything firm up and gives a lovely, golden finish. Letting it rest for 5 minutes afterward makes it easier to serve and improves the texture.

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Tips for Perfect Dump & Bake Creamy Rice & Chicken

• Use long grain white rice only — avoid instant or brown rice, as they cook differently.
• Cover the dish tightly with foil to trap the steam and ensure the rice cooks evenly.
• Make sure the chicken breasts are evenly sized so they cook at the same rate.
• Don’t stir once you’ve placed the chicken on top; you want the layering to stay intact.
• For an extra creamy dish, you can stir in a bit more sour cream just before serving.

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Watch Out for These Mistakes While Cooking

• Using the wrong rice: Instant rice cooks too quickly and will get mushy; brown rice won’t cook through properly.
• Not covering the dish: If you skip the foil, the rice won’t steam and will remain crunchy.
• Over-seasoning: With canned soup and onion mix, salt can add up quickly. Taste the base before adding extra salt.
• Undercooked chicken: Always use a meat thermometer to ensure the chicken reaches 165°F.
• Skipping the rest time: Letting it sit helps the sauce thicken — don’t skip it.

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What to Serve With Dump & Bake Creamy Rice & Chicken?

1. Steamed Green Beans

A fresh and snappy veggie side that balances the richness of the dish.

2. Roasted Carrots

Adds natural sweetness and color to the plate.

3. Garlic Bread

Perfect for scooping up every bit of creamy rice.

4. Simple Garden Salad

A light and refreshing contrast — try vinaigrette to cut the creaminess.

5. Sauteed Spinach

Fast, healthy, and adds a nice earthy tone to the meal.

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Storage Instructions

Refrigerator:
Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave or oven until heated through.

Freezer:
This dish freezes well. Freeze in individual portions or the entire dish (tightly wrapped). Thaw overnight in the fridge before reheating. Add a splash of broth or milk to maintain creaminess.

Reheating:
Use the microwave for convenience or reheat covered in the oven at 325°F until hot.

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Estimated Nutrition

Serving Size: 1 portion (based on 6 servings)

• Calories: ~420 kcal
• Protein: 32g
• Carbohydrates: 35g
• Fat: 18g
• Saturated Fat: 7g
• Sodium: 850mg
• Fiber: 1g
• Sugar: 2g

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Frequently Asked Questions

Can I use brown rice instead of white?

Not recommended. Brown rice requires a longer cooking time and may remain undercooked.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicy and flavorful — just make sure they’re boneless and skinless.

Is this dish gluten-free?

Only if you use gluten-free cream soups and onion mix. Always check labels.

Can I make this in advance?

Yes. Assemble everything and refrigerate covered for up to 24 hours before baking.

How do I know when it’s done?

When the rice is tender and the chicken reaches an internal temperature of 165°F. A meat thermometer is very helpful.

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Conclusion

Dump & Bake Creamy Rice & Chicken is the weeknight dinner you didn’t know you needed. It’s a simple, all-in-one meal that checks every box: creamy, comforting, satisfying, and low-effort. With endless ways to adapt it and minimal cleanup, it’s the kind of dish you’ll find yourself coming back to over and over again.

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