Cheesy Chicken and Rice Bake
Indulge in comforting, homemade goodness with this Cheesy Chicken and Rice Bake—a one-dish wonder that's perfect for busy weeknights or cozy family dinners. Juicy, tender chicken breasts are baked over a bed of creamy long-grain white rice, mixed vegetables, and a savory blend of chicken broth and cream of chicken soup. Finished with a generous layer of melted cheddar cheese, this casserole offers rich flavors in every bite. Simple to prepare with a 15-minute prep time, this recipe combines the convenience of a quick oven-bake meal with the satisfaction of hearty, wholesome ingredients. Garnish with fresh parsley for a touch of color, and serve this cheesy, golden casserole for a meal that's sure to become a family favorite! Perfect for "easy chicken recipes," "cheesy casseroles," and "Sunday dinner ideas."
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen mixed vegetables
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or butter.
In a medium saucepan, melt the butter over medium heat. Add the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Spread the uncooked rice evenly across the bottom of the prepared baking dish. Sprinkle the frozen mixed vegetables over the rice.
Pour the soup mixture evenly over the rice and vegetables, ensuring everything is well-coated.
Place the chicken breasts on top of the rice mixture. Season them lightly with additional salt and pepper if desired.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Carefully remove the foil and sprinkle the shredded cheddar cheese over the top of the chicken and rice mixture. Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C) using a meat thermometer.
Let the bake stand for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy your cheesy, hearty chicken and rice bake!
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 16.7 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2013 mg | 155% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
