Creamy Chicken & Rice Bake

 As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Click HERE to see all the posts in this series!

Kids in the Kitchen

As I have mentioned before, I hire my kiddos to make dinner but they don’t get paid just to make the food. They have to pick the recipe, create a shopping list and then come with me to shop for the food that they need.

One of my major goals is for them to be able to get the biggest bang out of their food budgets once they leave home and have to support themselves. Food costs are out of control and I want them to be rockstars when it comes to creating delicious food from scratch that costs a fraction of all the prepared junk out there.


How grateful will our kids be when they have those food skills and can use their hard earned money for more important and pressing demands?

Kids in the Kitchen Secret #7:   Once your kids pick a recipe they would like to make, help them create a shopping list of ingredients then take them with you to the store so they learn how to grocery shop!

creamy chicken and rice bake

Chicken and rice bake was a staple in my hubby’s home growing up, however I was never a fan of it for many years.  I found it dry and really boring.  However, knowing that it was one of my hubby’s comfort foods that reminded him of his childhood, I came up with this recipe about 12 years ago so I could enjoy it as well 🙂  It is one of my kids favorites to make for dinner because it is so easy to throw together and everyone loves the creamy rice and tender chicken.  Nothing dry and boring with this recipe!!!!

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Creamy Chicken & Rice Bake

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  • 1 1/2 C rice
  • 4 chicken breasts, chopped into small pieces
  • 15 ounce can chicken broth
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. Lightly grease a 9×13″ pan and preheat oven to 350 degrees. In a large bowl, mix together all the ingredients then pour into the prepared pan. Cover with foil and bake for 90 minutes.


  • Serving Size: 1/8th
  • Calories: 323
  • Sugar: 1g
  • Sodium: 1140mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 29g
  • Cholesterol: 11mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Mary s
6 years ago

Can I use minute rice and shorten the baketime

6 years ago

Hey Mary! I wouldn’t make that substitution. The chicken needs that long to bake as well as the rice.

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