Dutch Oven Easy Baked Chicken and Rice

Dutch Oven Size:

10-12″ Camp Dutch Oven


  • 2 Cups Rice
  • 6-10 chicken breasts
  • 1 package dry Lipton Onion Soup Mix
  • 1 can chicken broth
  • 1 can cream of mushroom or cream of chicken
  • 1 tbsp salt
  • Water


Pour rice (not cooked) into Dutch Oven. Dilute chicken broth and cream of mushroom or cream of chicken soup with 2 cans of water and mix in the Lipton Onion Soup Mix and salt. Pour this mixture over the rice. Place cut chicken breasts into the mix and on top of rice evenly. Put lid on top of the dutch oven and bake at 350°F (8 coals on the bottom and 17 coals on top. for an hour to an hour and a half until most of the liquid is absorbed into the rice.

Preparation and Cooking Time:

1-1.5 Hours