One-pan chicken & rice casserole

Total Time
55 min
5 min
50 min
This family-friendly combo yields perfectly cooked chicken and rice at the same time. Make sure you don’t choose quick-cooking rice, as it will become mushy. Condensed soup gives the rice a super-savory, creamy texture. Frozen peas lend sweet little pops of flavor; feel free to use another frozen vegetable you like.


Cooking spray

4 spray(s)

Uncle Ben's Herb roasted chicken flavored long grain and wild rice

6 oz, or original recipe long grain and wild rice (or similar product)

Campbell's Condensed Soup 98% Fat free cream of chicken

10½ fl oz, or similar product

Frozen green peas

1½ cup(s)

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz) cutlets


  1. Preheat the oven to 375°F. Coat a 13 x 9–inch baking dish with cooking spray.
  2. Pour the rice blend and seasoning packet into the prepared baking dish. Stir in 1 ⅓ cups water and soup until well combined (the mixture doesn’t have to be completely homogenous). Stir in the peas. Nestle the chicken into the rice mixture, turning to coat the top of the chicken with liquid. Cover the dish tightly with foil. Bake until the rice is tender, the liquid is absorbed, and the chicken is cooked through, 50 to 55 minutes.
  3. Serving size: 1 chicken cutlet and 1 cup rice mixture