My grandma used to make this growing up and it always disappears fast. It's so unbelievably creamy and only needs 4 ingredients!

This oven baked 4-ingredient chicken and rice bake is the kind of dish that feels like a hug from the past. My grandma used to make this on busy farm days when everyone came in cold and hungry, and that pan would be scraped clean before it ever had a chance to cool. It’s unbelievably creamy, needs only four simple pantry ingredients, and everything bakes together in one glass dish—no precooking the rice, no fancy steps, just honest, old-fashioned comfort you can slide into the oven and forget about until the house smells like home.

This creamy chicken and rice bake is a full meal on its own, but I like to round it out the way Grandma did: with a simple green vegetable and something crisp and fresh. Steamed or buttered peas, green beans, or broccoli go nicely against the richness of the casserole. A basic tossed salad with lettuce, sliced cucumber, and tomatoes adds a little crunch. If you’re feeding a crowd, warm dinner rolls or slices of buttered bread are perfect for swiping up the creamy sauce around the edges of the pan.

Servings: 6

1 1/2 cups uncooked long-grain white rice

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish so the rice and sauce don’t stick and the edges can brown nicely.

Pour the uncooked long-grain white rice evenly into the bottom of the glass baking dish, spreading it out so it covers the whole surface in a fairly even layer.

In a medium bowl or large measuring cup, whisk together the condensed cream of chicken soup and the chicken broth until the mixture is smooth and well combined. It will be fairly thin—that’s what you want for the rice to cook up soft and creamy.

Slowly pour the soup and broth mixture over the rice in the baking dish, making sure all the rice is moistened. Gently shake the dish or tap it on the counter to help the liquid settle down into the rice.

Lay the boneless, skinless chicken breasts on top of the rice and liquid in a single layer. Nestle them down just a bit so they’re touching the creamy mixture but still mostly on top. If the pieces are very thick, you can slice them in half horizontally so they cook more evenly.

Cover the glass baking dish tightly with aluminum foil, crimping the edges so steam doesn’t escape. This helps the rice cook through and keeps everything moist and creamy.

Bake the covered dish in the preheated oven for 50 to 60 minutes, until the rice is tender and most of the liquid has been absorbed. The chicken should be cooked through and reach an internal temperature of at least 165°F (74°C).

Carefully remove the foil—watch for hot steam—then return the uncovered dish to the oven for another 10 to 15 minutes. This lets the top and edges bubble and brown a bit, giving you those golden, slightly crisp edges around the creamy center.

Take the dish out of the oven and let it rest for about 5 to 10 minutes. During this time, the sauce thickens slightly and the rice finishes soaking up the creamy goodness.

Before serving, you can slice or shred the chicken right in the pan and gently stir it into the rice for a more casserole-style dish, or leave the chicken breasts whole on top of the creamy rice and scoop around them. Serve warm, making sure everyone gets some of the browned, bubbly edges from the glass dish.

If you’d like to change up this simple 4-ingredient base without losing its spirit, there are plenty of small tweaks you can make. For extra richness, you can swap 1/2 to 1 cup of the chicken broth for whole milk or evaporated milk, keeping the total liquid at 3 cups so the rice cooks properly. If your family prefers dark meat, boneless, skinless chicken thighs work beautifully and stay very tender; just trim excess fat and use the same amount by weight. You can also cut the chicken into bite-sized pieces before baking if you want every scoop to have chicken mixed right into the rice. For a slightly different flavor, try using one can of cream of chicken and one can of cream of mushroom or cream of celery soup (this technically adds more flavors but not more ingredients to handle). To stretch the meal, stir in about 1 cup of frozen peas or mixed vegetables during the last 15 minutes of baking so they heat through without getting mushy. If you like a more pronounced golden top, remove the foil a little earlier and let it bake uncovered longer, watching closely so it doesn’t dry out. Leftovers reheat well in a covered dish in the oven with a splash of extra broth or water to bring back the creaminess, just like Grandma would do the next day for lunch.