Super Easy Chicken and Rice

I have recently re-discovered my love for rice. I’m breastfeeding my little guy and trying to eat foods that boost breast milk production. Guess what. Rice is on that list. It turns out my bigger kids also love rice. Who doesn’t want to eat thousands of something, right??

Anyway, Chicken and Rice is easy to throw together, family friendly, and it tastes delicious! I served with a salad mix, carrots (not pictured because someone forgot she cooked them in the microwave #mombrain), and a jello applesauce.

I’ve made Chicken and Rice several times since my baby was born and we love it. It’s even good as leftovers to take to work for lunch. This is one of those dinners I can throw together quick during naptime. It’s made with pantry staples you probably already have on hand. Alright, let’s get to making dinner! You will need:

Ingredients:

• 2 cups of long grain white rice
• 2 cans of cream of chicken soup
• 2 cups of chicken broth
• 1 1/2 cups of cooked chicken
• 1 packet of onion soup mix
• A dash of each seasoning:
  • Garlic salt
  • Pepper
  • Paprika
  • Mustard powder

Step 1: Preheat your oven to 350.

Step 2: Spray a 9 x 13″ pan to prevent sticking.

Step 3: Measure 2 cups of long grain white rice and dump into sprayed pan. I make mine right in my pan to eliminate having any extra dishes to clean from prep.

Step 4: Sprinkle your packet of onion soup mix on top of rice.

Step 5: Add your liquids to the pan. You’re going to dump your 2 cups of chicken broth and 2 cans of cream of chicken on top of the rice and soup packet.

Step 6: Add your cooked chicken. You could use rotisserie chicken, canned chicken, or any leftover cooked chicken. Mine here is leftover from chicken salad I made for lunch this week.

Step 7: Sprinkle each seasoning over pan. I just do a swipe back and forth over my pan and don’t physically measure. Between 1/4 and 1/2 teaspoon of each. I used garlic salt, pepper, paprika, and ground mustard powder. If you’re watching sodium intake garlic powder can be substituted. Feel free to customize to your liking.

Step 8: MIX, COVER, and BAKE. I find a whisk to mix works the best to incorporate everything well. Once mixed, cover with foil. Put in the oven for an hour and fifteen minutes to an hour and thirty minutes. You want your rice to be cooked through and tender.

Step 9: Remove foil and cool to finish setting up. ENJOY!!

Let me know if you try this recipe and if you make any changes.

You might also like:

Slow Cooker Potato, Ham, and Corn Soup

Air Fryer (vegetarian) Burritos