Paprika Chicken and Rice Bake - Traditional - Dump and Go Dinner
4
Servings
6
Ingredients
23
Comments
On those rushed nights, you should be able to find the ingredients for this Paprika Chicken and Rice Bake in your pantry without a special trip to the store.
4
Servings
6
Ingredients
23
Comments
Ingredients
- 15 ounces Cream of Celery Soup
- 1 cup Water
- 1 ½ cups Instant Rice, White
- 2 teaspoons Paprika
- 1 teaspoon Black Pepper
- 1 pound Chicken, Boneless Breasts
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well.
- Pour rice mixture into indicated number of 8×8 baking pans; top with chicken.
- Cover chicken with a small amount of the rice mixture.
- Bake uncovered at 400 degrees for 40-50 minutes until chicken is cooked through.
23 Comments
Join the discussionthis 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.
How many chicken breasts do you use? It says 1 lb, but do you use boneless skinless ones or just a large bone-in breast?
Typically two to three breasts equal one pound. You can use whichever cut you prefer, we chose boneless skinless.
Hi,is 1.5 cups 1 1/2 cups?Just want to make sure i get the measurements correct..
Hi Hillary, yes it’s 1 and 1/2 cups. Let us know how it turns out! 🙂
Can you use instant brown rice in this recipe? Thanks!
Hi Katie! Yes, you can. 🙂
Just remember, we typically need more water for brown rice!
Can I throw a frozen vegetable in there too like broccoli and have it turn out well?
Absolutely! Let us know what you add and how it turns out!
Yum! At the request of my 4 year old, added a cup if frozen corn. Tasted great, but would probably do a green veggie next time just for the added color. So easy to put together, I can see this becoming a regular in the meal rotation.
Have you ever cooked it from frozen (or semi-frozen)? Would you just increase the time? I have a bad habit of forgetting to take dinner out of the freezer!
Hi Nicole, yes you would just want to cook it for longer. I would add maybe 30 minutes if it was frozen and then check it to see how it’s doing.
I’ve used cream of mushroom soup for this recipe for many years. Try curry powder…so yummy.
Make sure you use a soup that has no MSG.
I used wild rice, increased the water to 1.5 cups. It thickened up nicely, no uncooked rice.
Thanks for sharing!
If I am understanding correctly, everything is raw/not cooked prior to freezing?
Thank you,
Laura
That’s correct, Laura! “Dump and go” recipes are made with keeping quickness and ease in mind. You’ll cook the chicken on “serving day”.