Description
A warm, creamy chicken and rice bake that delivers cozy weeknight comfort with minimal fuss, all in one baking dish.
Ingredients
- 2 boneless skinless chicken breasts (about 1 to 1.25 lb total)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup cream of chicken soup (or cream of mushroom)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium onion, chopped finely
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Optional: 1 cup mixed vegetables (peas, carrots, corn), frozen or thawed
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the uncooked rice, 2 cups chicken broth, 1 cup cream of chicken soup, chopped onion, minced garlic, a pinch of salt, and a few grinds of black pepper in a 9×13 baking dish. Stir until mostly even.
- Stir in the optional mixed vegetables if using. Spread the mixture into an even layer.
- Place the two chicken breasts on top of the rice mixture and press them down slightly. Season the chicken with a little salt and pepper.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle 1 cup shredded cheese evenly over the chicken and rice, and return the dish to the oven, uncovered, for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and lightly browned.
- Let the casserole rest for 5–10 minutes before serving.
Notes
For juicier meat, substitute boneless thighs for chicken breasts and adjust bake time accordingly. You can also whisk 1/2 cup cream or sour cream into the broth for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American