Cheesy Chicken and Rice Bake Oamc
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.
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Recipe Information
Ingredients
- 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
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the rice according to package instructions, substituting chicken broth for water to enhance flavor. Set aside.
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.
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.
Cut the chicken breasts into bite-sized cubes. Season lightly with additional salt and pepper if desired.
Fold the chicken pieces into the rice mixture and transfer it all to the prepared baking dish, spreading it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
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.
Allow the dish to rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5503 mg | 239% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 18.6 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2017 mg | 155% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2110 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.
