Baked Chicken And Rice With Three Soups Recipe

Name: Baked Chicken And Rice With Three Soups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, with ribs and skin; 1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup; 1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb; 1 (10 ounce) can campbell's cream of celery soup; 3/4 cup Uncle Ben's converted brand rice; 10 ounces empty soup can filled with water; 2 tablespoons butter, divided into 8 pieces; salt; pepper; garlic powder; dried thyme; paprika

Servings: persons

4 chicken breasts, with ribs and skin
1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup
1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb
1 (10 ounce) can campbell's cream of celery soup
3/4 cup Uncle Ben's converted brand rice
10 ounces empty soup can filled with water
2 tablespoons butter, divided into 8 pieces
salt
pepper
garlic powder
dried thyme
paprika

1
Preheat oven to 375 degrees.
2
Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
3
Place the chicken breasts on top of the rice.
4
Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
5
Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
6
Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
7
Serve immediately.
8
This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken breasts, with ribs and skin, 1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup, 1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb, 1 (10 ounce) can campbell's cream of celery soup, and more.

Yes, Baked Chicken And Rice With Three Soups falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken And Rice With Three Soups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions