This oven baked 3-ingredient rice Donahue is the kind of simple, filling supper that earned its place in family recipe boxes for good reason. It turns a few budget-friendly pantry and freezer staples into a warm, creamy casserole-style meal with hardly any fuss, and it is especially handy on busy nights when you need dinner to feed several people without a long shopping list. Recipes like this became popular in home kitchens because they stretch ingredients beautifully while still coming out comforting and satisfying.
Serve this cozy rice bake with something simple and fresh on the side, like green beans, peas, buttered corn, or a crisp salad. If you want to round it out for bigger appetites, warm rolls or sliced bread are wonderful for scooping up the creamy rice, and a little black pepper or chopped parsley on top can brighten the whole dish right before it goes to the table.
Oven Baked 3-Ingredient Rice Donahue
Servings: 6
Ingredients
2 cups uncooked long-grain white rice
1 can (10.5 ounces) condensed cream of chicken soup
2 cups cooked chicken, chopped into bite-size pieces
Directions
1. Preheat your oven to 350°F and lightly grease a clear glass 9x13 baking dish.
2. Spread the uncooked rice evenly in the prepared baking dish, then spoon the condensed cream of chicken soup over the top.
3. Add the chopped cooked chicken and gently stir everything together until the rice, soup, and chicken are well combined. Add 3 1/2 cups water and stir well so the soup loosens and coats the rice evenly.
4. Cover the dish tightly with foil and bake for 1 hour, or until the rice is tender and has absorbed the liquid.
5. Remove the foil, fluff the rice gently with a fork, and let the dish rest for 5 minutes before serving.
Variations & Tips
For more flavor: Stir in a pinch of garlic powder, onion powder, or black pepper if you have them on hand. Even though the heart of this recipe is its three simple ingredients, a little seasoning can make it taste even more homemade.
For extra creaminess: If your family likes a softer, creamier rice casserole, add an extra 1/2 cup of water before baking. Ovens and rice brands can vary a bit, so this is a good trick if you want a looser texture.
For picky eaters: Chop the chicken into very small pieces so every bite feels familiar and easy to eat. This also helps stretch the meat throughout the whole pan, which is something budget cooks have always known how to do well.
To prevent dry rice: Keep the baking dish covered tightly for most of the bake time so the rice can steam properly. If it still seems a little firm when you check it, add a splash of hot water, cover again, and bake for another 10 minutes.
Easy swaps: This recipe also works nicely with leftover turkey instead of chicken, or cream of mushroom soup if that is what you already have in the pantry. Those small practical swaps are often what keep a simple family supper on the table.