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Paprika Chicken and Rice Bake-Traditional Version

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 Recipe By Pin Print
Paprika Chicken and Rice Bake-Traditional Version

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

Freezer Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well.
  2. Pour rice mixture into indicated number of 8×8 baking pans; top with chicken.
  3. Cover chicken with a small amount of the rice mixture.
  4. Bake uncovered at 400 degrees for 40-50 minutes until chicken is cooked through.

Freeze For Later Cooking Directions

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?

  1. In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well.
  2. Pour rice mixture into indicated number of 8×8 baking pans; top with chicken.
  3. Cover chicken with a small amount of the rice mixture.
  4. Cover tightly with foil, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake uncovered at 400 degrees for 40-50 minutes until chicken is cooked through.

20 Comments

Join the discussion
  1. 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. 🙂

    1. 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.

    2. 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.

  2. 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?

  3. 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.

  4. 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!

    1. 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.

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