Creamy Chicken and Rice Bake:

Serves about 4-6, depending on portion size.

1 1/2 cups minute rice – This quick-cooking rice absorbs flavors well and is perfect for baking. Avoid substituting with regular rice unless adjusting cooking times and liquid amounts.
1 can cream of chicken soup (10.5 oz) – Adds savory, creamy flavor. You can use low-sodium or fat-free if preferred.

1 can cream of mushroom soup (10.5 oz) – Adds a mild mushroom flavor; it can be substituted with another can of cream of chicken if desired.
1 can cream of celery soup (10.5 oz) – Gives a light celery flavor that complements the chicken and rice.
Chicken pieces – 4-6 pieces of your choice. Bone-in pieces like drumsticks or thighs work well, but boneless breasts or thighs also work. Aim for around 2-3 pounds of chicken in total.

Preheat your oven to 350°F (175°C), ensuring it’s fully heated before baking.

Lightly spray a 9×13-inch baking dish (or similar size) with nonstick cooking spray. This will help prevent sticking and make cleanup easier.

In a large mixing bowl, combine the 1 1/2 cups minute rice, cream of chicken, cream of mushroom, and cream of celery soups.
Stir well until the rice is evenly coated with the creamy soup mixture. The soups add enough liquid for the rice to absorb and cook without needing additional water.

Add salt and black pepper to taste.
For additional flavor, add 1/2 teaspoon each of garlic powder, paprika, and onion powder (optional).

Pour the rice and soup mixture evenly across the bottom of the greased baking dish, using a spoon or spatula to spread it out.

Arrange the chicken pieces on top of the rice mixture in a single layer. Space the chicken out for even cooking. If using larger pieces like bone-in thighs or drumsticks, try to nestle them slightly into the rice so they absorb the flavors as they cook.

Lightly sprinkle additional salt, pepper, and optional paprika on the chicken for extra flavor.

Cover the entire baking dish tightly with aluminum foil. This helps keep moisture in, allowing the rice to cook through and prevents the top from drying out.
Place the dish on the center rack of the preheated oven and bake for 90 minutes.
- For bone-in chicken, 90 minutes ensures thorough cooking and tender, juicy meat.
- For boneless chicken, cooking for 75 minutes may be sufficient, but 90 minutes allows the flavors to meld together.

After 90 minutes, carefully remove the foil. The chicken should be fully cooked (with an internal temperature of 165°F if using a thermometer), and the rice should be tender and creamy.
If desired, let the dish bake uncovered for an additional 5-10 minutes to slightly brown the top of the chicken and thicken the sauce.

Let the casserole rest for 5 minutes before serving. This helps the sauce settle and makes serving easier.
Spoon a portion of rice and a piece of chicken onto each plate. Garnish with a sprinkle of parsley or fresh chives for color if desired.

Add Vegetables: Try adding frozen or fresh vegetables like peas, carrots, or broccoli. Simply fold them into the rice mixture before adding the chicken on top.

Rice Substitution: If using regular uncooked rice instead of minute rice, increase the liquid slightly (adding 1/2 to 1 cup of chicken broth) and extend the cooking time to ensure the rice fully cooks.
Cheese Topping: For a richer dish, sprinkle 1/2 to 1 cup of shredded cheese (like cheddar or mozzarella) over the top in the last 10 minutes of baking.
Serve with: A side of steamed vegetables, a crisp green salad, or warm rolls for a complete meal.

This Creamy Chicken and Rice Bake is the ultimate comfort food, perfect for a satisfying family meal with minimal effort. Enjoy!