Easy Baked Chicken and Rice

I like to use a lot of spice so I add 1/2 teaspoon of sage and thyme. Thsi serve 2-4 depending on portion amounts. I usually double the recipe since we all eat a breast each.

Easy Baked Chicken and Rice


1 can (10 3/4 oz) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 tsp. paprika (divided)
1/2 tsp. pepper (divided)
Spices to taste, thyme, sage
2 boned, skinned chicken breasts
1/4 tsp. salt

Preheat oven to 375.

In an 8”x8” baking pan or covered casserole pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4 tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4 tsp. paprika, then place on top of the rice. Cover with foil (tightly)or tight heavy lid. Bake 45-60 minutes. If you double the recipe it will be closer to 60 minutes.





Preheat oven to 375.

In an 8”x8” baking pan, mix the soup, water, rice, 1/4 tsp. of paprika, and 1/4 tsp. of pepper. Sprinkle the chicken breasts with salt, 1/4 tsp. pepper and 1/4 tsp. paprika, then place on top of the rice. Cover with foil (tightly). Bake 45-60 minutes.