Absolutely! A Chicken and Rice Bake is a classic, cozy one-dish meal—creamy, cheesy, and easy to make. Here’s a full recipe:
Ingredients (Serves 4–6)
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup uncooked long-grain white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 can (10.5 oz / 300g) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar or mozzarella cheese
- 2 tbsp butter, melted (optional, for topping)
Instructions
- Preheat oven
- Preheat to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix liquid base
- In a bowl, whisk together soup, milk, chicken broth, thyme, garlic, salt, and pepper.
- Assemble casserole
- Spread uncooked rice evenly in the baking dish.
- Place chicken chunks over the rice.
- Scatter diced onion and frozen vegetables on top.
- Pour the soup mixture over everything evenly.
- Bake
- Cover with foil and bake 45 minutes.
- Remove foil, sprinkle cheese on top, and bake another 10–15 minutes uncovered until chicken is cooked through, rice is tender, and cheese is melted and golden.
- Serve
- Let sit 5 minutes before serving to allow the rice to absorb any extra liquid.
💡 Tips:
- Use bone-in chicken for more flavor—just increase cooking time and remove bones before serving.
- For extra creaminess, stir in a few tablespoons of cream cheese or sour cream to the soup mixture.
- You can swap vegetables seasonally—broccoli, bell peppers, or green beans work great.
I can also give a one-pot stovetop version that cooks everything in one pan without the oven—ready in about 30 minutes.
Do you want me to share that version too?
