Go Back
A close-up overhead shot of the Dump and Bake Chicken Rice in a rustic ceramic baking dish before it goes into the oven, showcasing the uncooked chicken, rice, and creamy sauce.

Dump and Bake Chicken Rice: The Easiest One-Pan Meal

This Dump and Bake Chicken Rice is the ultimate one-pan meal! It's a true set-it-and-forget-it recipe with tender chicken, fluffy rice, and a deliciously creamy sauce that requires minimal prep and cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked long-grain white rice Do not rinse the rice.
  • 1.5 lbs boneless, skinless chicken breasts Cut into 1-inch bite-sized pieces.
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups chicken broth Low sodium is recommended.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 0.5 tsp salt Or to taste.
  • 0.25 tsp black pepper Or to taste.
  • 4 tbsp cold butter Cut into small pieces.

Equipment

  • 1 9x13 inch baking dish
  • 1 Aluminum foil
  • 1 Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In the baking dish, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, dried parsley, salt, and pepper until smooth.
  3. Sprinkle the uncooked rice evenly over the liquid mixture.
  4. Arrange the bite-sized chicken pieces in a single layer over the rice.
  5. Dot the top of the chicken and rice with the pieces of cold butter.
  6. Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes, until the liquid is absorbed and the chicken is fully cooked.
  8. Let the casserole rest for 5-10 minutes before fluffing with a fork and serving.

Notes

Do not peek: Keep the foil on for the initial baking time to ensure the rice steams properly.
Use the right rice: This recipe is specifically developed for long-grain white rice. Do not substitute with brown or instant rice.
Variations: Feel free to add 1 cup of frozen vegetables like peas or corn along with the rice for extra nutrition.