Paprika Chicken and Rice Bake
When I was about 14 or 15, my mom went back to work. She worked the night shift so a few nights a week, it was my turn to cook dinner. I remember this Paprika Chicken and Rice Bake being one of the first dinners I learned to cook and even all these years later, it’s still one of my favorites.
Paprika Chicken and Rice Bake
Author/Source:
Katie @ Onceamonthmom.com
Ingredients:
- 1 pound chicken breast
- 15 ounces cream of celery soup
- 1 cup water
- 1.5 cup instant rice
- 2 teaspoon paprika
- 1 teaspoon pepper
Directions:
Preheat oven to 400. In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well. Pour rice mixture into a 8×8 baking pan; top with chicken. Cover chicken with a small amount of the rice mixture. Bake uncovered for 40-50 minutes, until chicken is cooked through.
Freezing Directions:
Follow assembly directions above but do not bake. Cover baking pan tightly with foil, label, and freeze. To serve: thaw in fridge. Bake uncovered at 400 for 40-50 minutes until chicken is cooked through.
Servings: 4
**conversion chart image provided by Erik Spiekermann
this sounds delicious – we will try it tonight! Have you tried it with ordinary rice (not quick rice)? Would I need to precook it to get it to work? We really hate crunchy rice. :)
Hi Angel,
I have never experimented with regular rice in it- I’ve always wondered so if you try it, let me know! I think precooking it might be a good idea.
Hi Angel,
I make a similar recipe with regular rice. I don’t precook it but I do add more moisture (water and/or soup)for the rice to absorb and I would cover it for part of the cooking time to hold in the moisture. Hope this helps.
Is the cream of celery soup condensed or regular?
It’s the condensed version. But if you can make your own, that would work too.