Creamy Chicken and Rice Bake
Indulge in the comforting flavors of this Creamy Chicken and Rice Bake, a one-pan dinner masterpiece that combines tender chicken breasts, creamy mushroom and chicken soups, and perfectly seasoned rice all baked to perfection. This hearty, family-friendly recipe features a golden layer of melted cheddar cheese and a pop of fresh parsley for garnish, making it as visually inviting as it is delicious. With just 20 minutes of prep time and a simple bake-and-serve approach, this dish is perfect for busy weeknights or cozy weekend meals. Its rich, savory flavor comes from the addition of garlic, onion, and aromatic spices like thyme and paprika, creating a depth of taste that pairs beautifully with the creamy texture. Whether you're feeding a crowd or craving leftovers, this easy chicken and rice casserole is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
Add the cream of mushroom soup, cream of chicken soup, and milk to the skillet. Stir to combine and bring it to a gentle simmer.
Season the sauce with dried thyme, paprika, salt, and black pepper. Remove from heat and set aside.
Spread the uncooked rice evenly over the bottom of the prepared baking dish.
Pour the chicken broth evenly over the rice, ensuring all grains are submerged.
Place the chicken breasts on top of the rice in a single layer.
Pour the creamy mixture from the skillet evenly over the chicken breasts. Use a spoon to spread it around so it covers everything.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the shredded cheddar cheese over the top. Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F).
Let the dish rest for 5 minutes before serving to allow the rice to fluff up. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy your creamy chicken and rice bake!
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 7150 mg | 311% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 30.9 g | ||
| Protein | 276.9 g | 554% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1580 mg | 122% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1710 mg | 36% | |
*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.
