This dish combines tender, seasoned chicken, creamy Knorr Rice Sides, and the rich flavor of cream of chicken soup, all baked together for a tasty dinner. It’s incredibly versatile, allowing you to customize with your favorite vegetables, proteins, or cheeses, and it’s all done in one baking dish—minimal prep, minimal cleanup! With its creamy texture, flavors, and simple ingredients, this Knorr Chicken and Rice Bake is the ultimate food that the whole family will love. Whether you’re a busy parent, a beginner in the kitchen, or simply someone who loves a no-fuss dinner, this recipe delivers on taste and convenience.
Ingredients
Main Dish
- Boneless, skinless chicken breasts or thighs
- Knorr Rice Sides (Chicken flavor)
- Cream of chicken soup (condensed)
- Chicken broth or water
- Milk (whole or 2%)
- Garlic powder
- Onion powder
- Smoked paprika (optional, for added color and flavor)
- Salt and black pepper
- Olive oil or melted butter
- Shredded cheddar cheese (optional, for topping)
- Fresh parsley or chives (for garnish)
Optional Add-Ins
- Frozen peas, green beans, or broccoli (for extra vegetables)
- Diced onions or bell peppers (for flavor boost)
How To Make Knorr Chicken And Rice Bake With Cream Of Chicken Soup
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
Prepare the Ingredients: Season the chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. In a mixing bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth.
Assemble the Dish: Spread the uncooked Knorr Rice Sides evenly across the bottom of the greased baking dish. Pour the soup mixture over the rice, stirring lightly to ensure the rice is evenly distributed. Place the seasoned chicken breasts or thighs on top of the rice mixture. If using vegetables, scatter them around the chicken.
Bake the Dish: Cover the baking dish tightly with aluminum foil to trap steam and bake for 30 minutes. Remove the foil and bake for an additional 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender. If desired, sprinkle shredded cheddar cheese over the top during the last 5 minutes of baking to allow it to melt.
Garnish and Serve: Remove the dish from the oven and let it rest for 5–10 minutes before serving. Garnish with fresh parsley or chives and serve hot.
Substitutions and Variations
Protein Options: Swap chicken breasts for boneless, skinless chicken thighs for a juicier texture.Use bone-in chicken pieces, but increase the baking time by 10–15 minutes.
Rice Options: Substitute Knorr Rice Sides with plain long-grain rice or jasmine rice. Add additional seasonings to mimic the Knorr flavor.Use brown rice, but increase the liquid by 1/2 cup and extend the cooking time.
Soup Alternatives: Replace cream of chicken soup with cream of mushroom, cream of celery, or cheddar cheese soup for a different flavor profile.For a homemade version, use a roux-based cream sauce made from butter, flour, and chicken broth.
Vegetables: Add zucchini, carrots, or corn for variety.Stir in a handful of fresh spinach during the last 10 minutes of cooking.
Cheese: Experiment with different cheeses, such as mozzarella, gouda, or parmesan, for topping.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.Reheat individual portions in the microwave or oven until warmed through.
Freezing: Allow the dish to cool completely before transferring it to a freezer-safe container.Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F (175°C) oven, covered with foil, for 20–25 minutes.Add a splash of chicken broth or water if the rice has dried out.
Expert Tips
Prevent Dry Chicken: Pound chicken breasts to an even thickness to ensure they cook evenly.Baste the chicken with some of the soup mixture halfway through cooking.
Rice Consistency: Stir the rice mixture gently before adding the chicken to prevent uneven cooking.If the rice is too dry after baking, add 1/4 cup warm broth, cover, and bake for an additional 5–10 minutes.
Flavor Boost: Add a splash of white wine or a teaspoon of Worcestershire sauce to the soup mixture for depth.Sprinkle a pinch of Italian seasoning or fresh thyme for an herby twist.
Crispy Top: Broil the dish for 2–3 minutes at the end of baking to achieve a golden, crispy top.
Make It a One-Pan Meal: Slice the vegetables thinly to ensure they cook evenly with the rice and chicken.
More Recipes
Knorr Chicken And Rice Bake With Cream Of Chicken Soup
Ingredients
Main Dish:
- 4 boneless skinless chicken breasts or thighs (about 1.5–2 pounds)
- 1 package Knorr Rice Sides Chicken flavor, 5.6 oz
- 1 can cream of chicken soup 10.5 oz, condensed
- 1 ½ cups chicken broth or water
- ½ cup milk whole or 2%
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional
- Salt and black pepper to taste
- 1 tablespoon olive oil or melted butter
- 1 cup shredded cheddar cheese optional, for topping
- Fresh parsley or chives for garnish
Optional Add-Ins:
- 1 cup frozen peas green beans, or broccoli
- ½ cup diced onions or bell peppers
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Prepare the Ingredients:
- Season the chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.In a mixing bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth.
Assemble the Dish:
- Spread the uncooked Knorr Rice Sides evenly across the bottom of the greased baking dish.Pour the soup mixture over the rice, stirring lightly to ensure the rice is evenly distributed.Place the seasoned chicken breasts or thighs on top of the rice mixture. If using vegetables, scatter them around the chicken.
Bake the Dish:
- Cover the baking dish tightly with aluminum foil to trap steam and bake for 30 minutes.Remove the foil and bake for an additional 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.If desired, sprinkle shredded cheddar cheese over the top during the last 5 minutes of baking to allow it to melt.
Garnish and Serve:
- Remove the dish from the oven and let it rest for 5–10 minutes before serving.Garnish with fresh parsley or chives and serve hot.