Cheesy Chicken and Rice Bake Oamc

Nutriscore Rating: 66/100

Indulge in the ultimate comfort food with this Cheesy Chicken and Rice Bake OAMC (Once-A-Month Cooking) recipe! Perfectly seasoned bite-sized chicken, fluffy rice infused with savory chicken broth, and tender mixed vegetables are baked together in a creamy, cheesy sauce, creating a dish that’s as hearty as it is satisfying. Topped with golden, buttery panko breadcrumbs and melted cheddar cheese, every bite is a delightful fusion of textures and flavors. This freezer-friendly casserole is not only easy to prepare but also ideal for meal prep, making it a go-to weeknight dinner or make-ahead meal for busy schedules. Serve it up fresh out of the oven or reheat for a quick and delicious dish the whole family will crave! **Keywords**: cheesy chicken and rice bake, family-friendly casserole, freezer meal, comfort food, easy dinner recipe.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 pieces boneless, skinless chicken breasts
• 1 cup white rice
• 2 cups chicken broth
• 1 can cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 cup frozen mixed vegetables
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons butter
• 0.5 cup panko breadcrumbs

📝 Instructions

10 steps

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Cook the rice according to package instructions, substituting chicken broth for water to enhance flavor. Set aside.

3. Heat the butter in a skillet over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and set aside for topping.

4. In a large bowl, combine the cooked rice, cream of chicken soup, 1 1/2 cups shredded cheddar cheese, frozen mixed vegetables, onion powder, garlic powder, paprika, salt, and black pepper. Mix until evenly combined.

5. Cut the chicken breasts into bite-sized cubes. Season lightly with additional salt and pepper if desired.

6. Fold the chicken pieces into the rice mixture and transfer it all to the prepared baking dish, spreading it out evenly.

7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.

8. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.

9. Remove the aluminum foil, sprinkle the toasted panko breadcrumbs evenly over the top, and bake for an additional 20 minutes, or until the chicken is cooked through and the casserole is bubbling around the edges.

10. Allow the dish to rest for 5 minutes before serving. Serve warm and enjoy!

Nutrition Facts

1 serving (288.6g)

Calories		404
% Daily Value*
Total Fat		19.9 g	26%
	Saturated Fat	11.5 g	58%
	Polyunsaturated Fat	0.3 g
Cholesterol		103 mg	34%
Sodium		894 mg	39%
Total Carbohydrate		23.4 g	9%
	Dietary Fiber	1.4 g	5%
	Total Sugars	3.2 g
Protein		32.0 g	64%
Vitamin D		0.3 mcg	2%
Calcium		332 mg	26%
Iron		2.0 mg	11%
Potassium		344 mg	7%

*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.

Source of Calories

Fat: 1079 cal (44.8%%)

Protein: 768 cal (31.9%%)

Carbs: 560 cal (23.3%%)