Yesterday I fixed one of our favorite dishes, so I thought I’d take the time to share this delicious Creamy Chicken & Rice Recipe with you today! This is the best baked chicken recipe I’ve ever tried!
I get really sick when I’m pregnant. Way beyond the typical morning sickness that many women experience. It gets to the point of needing to head to the hospital for IV fluids and medication even. (As in, throwing up 12+ times EVERY day for months and literally can’t keep anything down.) Although I’ve never been diagnosed at our small clinic/hospital, I think I’ve had hyperemesis gravidarum. But when I was pregnant with our last child, an amazing woman from our church brought us a meal of her Creamy Chicken & Rice. She knew how sick I was and it was such a huge blessing. Even more so because I was actually able to eat it AND keep it down for a couple hours!
Once I was feeling up to cooking again, I asked her for the recipe and it’s been in our rotation ever since! I know I’m not the only one who struggles with the “What Do I Make For Dinner Tonight” dilemma, so I thought I’d share it with you all today! I really should make a full list of all of our favorite meals though as I still get in ruts and feel like I make the same three dishes over and over. (Ahem……. SPAGHETTI!)
Creamy Chicken & Rice
While simple to make, it does take a little time. So this is definitely a meal that needs to be prepped a couple of hours in advance since it bakes for 2 hours.
First, preheat your oven to 350 degrees. Then you start by browning the rice in butter.
Then, you add the soup, water, and milk.
Finally, mix in the packets of dry soup.
Then it’s time to get everything in the pan.
I do stir a couple times throughout the baking process to keep the sides from burning. But the results are SO worth the work!
Printable Recipe For Your Convenience:
- 2 Cups Rice
- ½ Cup Butter
- 2 Cans Cream Of Chicken Soup
- 1 Can Milk
- 1 Can Water
- 2 Envelopes Dry Onion Soup Mix
- 3 # Raw Chicken Breasts
- Preheat your oven to 350 degrees.
- Spray a 9x13 pan with non-stick cooking spray.
- Brown the rice and butter in large pan over medium heat.
- Add the soup, milk, and water. Stir well.
- Mix in the dry soup mix.
- Pour mixture into greased pan.
- Place raw chicken on top.
- Cover with foil and bake for 1 hour at 350 degrees.
- Uncover and bake for another hour.
- ***Stir sporadically during baking.
- Serve immediately.
Over 3 years later and this is still one of my favorite dishes! I hope your family enjoys it too! Be sure you let me know in the comments if you give it a try. 🙂