Get ready to meet your new favorite weeknight dinner. This Dump and Bake Chicken and Rice recipe is the ultimate one-pan wonder, delivering a creamy, flavorful, and incredibly satisfying meal with virtually no effort. You simply dump the ingredients into a baking dish, pop it in the oven, and wait for the magic to happen. It’s the perfect solution for busy nights when you crave a home-cooked meal without the fuss or the messy cleanup.
We’re talking tender chicken, fluffy rice, and a savory, creamy sauce all cooked together to perfection. This is comfort food at its absolute easiest. Say goodbye to standing over the stove and hello to more time enjoying your evening.
Why This Dump and Bake Chicken and Rice is Your New Weeknight Hero
Let’s be honest, weeknights can be chaotic. That’s where this recipe truly shines. It’s designed for maximum flavor with minimal prep, making it a game-changer for anyone looking for a simple yet delicious dinner solution.
- Minimal Prep: Seriously, the name says it all. You just dump everything in a dish. No pre-cooking, no sautéing, just simple assembly.
- One-Pan Wonder: Forget about a sink full of dishes. Everything cooks together in a single baking dish, making cleanup an absolute breeze.
- Incredibly Flavorful: This recipe uses simple, pantry-staple ingredients to create a rich, savory sauce that infuses the chicken and rice with amazing flavor.
- Family-Approved: It’s a comforting, hearty meal that even the pickiest eaters will love. It’s a guaranteed win for the whole family.
The Magic of a “Dump and Bake” Meal
The core concept of a “dump and bake” recipe is simplicity. It eliminates the multiple steps, pots, and pans often required for a complete meal. By combining uncooked rice, chicken, and a flavorful liquid base in one dish, the oven does all the work. The steam trapped inside the covered dish cooks the rice to fluffy perfection while the chicken becomes tender and juicy, all while the flavors meld into a delicious, cohesive casserole.
What You’ll Need: The Core Ingredients
The beauty of this recipe lies in its simplicity. You only need a handful of pantry staples to create this creamy Dump and Bake Chicken and Rice casserole.
- Long-Grain White Rice: Use regular long-grain white rice like Jasmine or Basmati. It’s crucial not to use instant or quick-cook rice, as it will become mushy.
- Boneless, Skinless Chicken Breasts: You can also use chicken thighs if you prefer. Cut them into bite-sized pieces for even cooking.
- Cream of Chicken Soup: This is the secret to the ultra-creamy, savory sauce. It provides flavor and the perfect consistency.
- Chicken Broth: Provides the necessary liquid to cook the rice perfectly. Use a low-sodium version to better control the saltiness.
- Onion Soup Mix: This packet is a powerhouse of flavor, adding a deep, savory, and oniony taste that elevates the entire dish.
- Butter: Melted butter adds richness and helps create a beautifully golden top.
How to Make The Perfect Dump and Bake Chicken and Rice
Follow these simple steps, and you’ll have a perfect casserole every time. The key is to assemble and then let the oven do the heavy lifting.
- Preheat and Prepare: First, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Combine Liquids and Seasoning: In a medium bowl, whisk together the cream of chicken soup, chicken broth, and the onion soup mix until smooth.
- Dump and Mix: Pour the uncooked rice into the prepared baking dish and spread it in an even layer. Place the bite-sized chicken pieces over the rice. Pour the soup mixture evenly over the chicken and rice.
- Top with Butter: Drizzle the melted butter over the top of the casserole.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This is a critical step to ensure the rice steams properly. Bake for 60 minutes.
- Rest and Serve: After 60 minutes, remove the dish from the oven and let it rest, still covered, for 5-10 minutes. This allows the rice to absorb any remaining liquid. Fluff the rice with a fork and serve hot.
Pro Tips for Foolproof, Fluffy Rice Every Time
The most common concern with baked rice dishes is the texture. Follow these non-negotiable tips for perfect results.
- Do NOT Peek: Resista a tentação de abrir o forno enquanto o prato está a cozinhar. Lifting the foil releases the steam that is essential for cooking the rice. Keep it covered for the entire hour.
- Use the Right Rice: Long-grain white rice is the best choice. Brown rice requires a longer cooking time and more liquid, so stick to white for this recipe unless you are prepared to adjust.
- Ensure it’s Tightly Covered: A tight seal with aluminum foil is crucial. If steam escapes, the rice won’t have enough moisture to cook properly and can turn out hard.
Delicious Variations to Try
While this Dump and Bake Chicken and Rice recipe is fantastic as is, it’s also a great base for customization. Here are a few ideas to get you started:
Cheesy Chicken and Rice Bake
For a cheesier version, sprinkle 1-2 cups of shredded cheddar or a Monterey Jack blend over the casserole during the last 5 minutes of baking (after you remove the foil).
Mexican-Inspired Chicken and Rice
Swap the cream of chicken soup for cream of mushroom and add a can of drained diced tomatoes with green chiles (like Rotel). Add a teaspoon of cumin and chili powder for a zesty kick.
Lemony Herb Chicken and Rice
Add the zest and juice of one lemon, along with 1 tablespoon of dried Italian herbs, to the soup mixture for a brighter, fresher flavor profile.
What to Serve with Your Casserole
This dish is a complete meal on its own, but a simple side can round it out perfectly. We love serving it with a simple green vegetable. Try these crispy air fryer broccoli florets or some beautiful honey-roasted carrots for a touch of sweetness. A simple green salad would also be an excellent choice to cut through the richness of the casserole.
Storing and Reheating Leftovers
This recipe is just as delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or place the casserole back in an oven-safe dish, add a splash of chicken broth to prevent drying out, cover with foil, and bake at 350°F (175°C) until warmed through.
Frequently Asked Questions
Yes! You can add 1-2 cups of frozen vegetables like peas, carrots, or green beans on top of the rice before adding the liquid. No need to thaw them first.
You can, but you will need to adjust the recipe. Brown rice requires more liquid (about an extra 1/2 to 3/4 cup of broth) and a longer baking time (around 1 hour and 30 minutes) to cook properly.
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They may even result in more tender, flavorful meat. The cooking time remains the same.
No, you should use uncooked long-grain white rice. The rice cooks in the oven with the chicken broth and other ingredients, absorbing all the delicious flavors.
The key is to use the correct rice-to-liquid ratio and, most importantly, to keep the dish tightly covered with foil for the entire baking time. Do not peek, as this lets the steam escape which is crucial for cooking the rice.
Enjoy Your New Favorite Dinner!
This Dump and Bake Chicken and Rice recipe is proof that you don’t need to spend hours in the kitchen to create a delicious, satisfying meal. It’s a true set-it-and-forget-it dish that delivers every time. We hope you and your family love it as much as we do. If you make it, we’d love for you to share your creation on Pinterest!
Dump and Bake Chicken and Rice Recipe
Dump and Bake Chicken and Rice (Effortless & Creamy)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and dry onion soup mix until well combined.
- Pour the uncooked rice into the bottom of the prepared baking dish. Top with the cubed chicken pieces. Pour the soup mixture evenly over the chicken and rice.
- Drizzle the melted butter over the top of the casserole.
- Cover the dish tightly with aluminum foil and bake for 60 minutes. Do not lift the foil during baking.
- Remove from the oven and let the casserole rest, still covered, for 5-10 minutes. Fluff the rice with a fork and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
