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One-Pan Creamy Weeknight Chicken and Rice Bake

A serving of creamy chicken and rice bake topped with bubbly, browned cheddar cheese.
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This simple, one-pan chicken and rice bake delivers creamy comfort food flavor using basic pantry staples. It is a quick, family-favorite dinner requiring minimal cleanup.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup long-grain white rice, uncooked
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup water
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional topping)
  • 1 tablespoon butter, melted (optional topping)
  • 1/2 cup crushed buttery crackers or breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, water, chopped onion, garlic powder, salt, and pepper. Stir until the ingredients are fully mixed.
  3. Fold the cut-up chicken pieces into the rice mixture. Spread the entire mixture evenly into the prepared baking dish.
  4. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Do not lift the foil during this time; this is the ‘no peek’ step that allows the rice to steam properly.
  5. After 45 minutes, carefully remove the foil. Stir the mixture gently to distribute the cooked chicken and rice.
  6. If using, sprinkle the shredded cheddar cheese over the top. Mix the melted butter with the crushed crackers or breadcrumbs and sprinkle this over the cheese layer.
  7. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the liquid is absorbed.
  8. Let the chicken and rice rest for 5 minutes before serving. This helps the dish set up.

Notes

  • For a heartier meal, add 1 cup of frozen broccoli florets or sliced mushrooms to the mixture before baking.
  • Using chicken thighs instead of breasts results in a more tender final product.
  • If you do not have cream of mushroom soup, you can substitute it with cream of celery soup or an extra can of cream of chicken soup.

Nutrition

Find it online: https://tastethisplate.com/creamy-chicken-and-rice-bake/