Creamy Chicken and Rice Bake

A heartwarming creamy chicken and rice bake that evokes childhood memories and is perfect for cozy family dinners.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked rice (white or brown) Use whichever you prefer.
2 cups shredded cooked chicken Rotisserie works great!
1 cup cream of mushroom soup Or homemade if you're up for it.
1 cup chicken broth Use low-sodium for a healthier option.
1 cup mixed vegetables Frozen peas, corn, and carrots are perfect.
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
Salt and pepper to taste
1 cup shredded cheddar cheese Optional, but highly recommended.
Fresh parsley for garnish Optional.

Method

Preparation

Preheat your oven to 350°F (175°C). Get your space ready for some cozy baking!
In a large mixing bowl, combine the cooked rice and shredded chicken.
Stir in the cream of mushroom soup, chicken broth, mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until everything is well coated and even.
Pour the mixture into a greased 9×13 inch baking dish. Gently spread it out with a spatula or the back of a spoon.
If you’re using cheese, sprinkle the cheddar on top for that gorgeous, bubbly finish.
Cover the dish with aluminum foil to prevent burning and bake for 25 minutes.
Remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
Allow it to cool for a few minutes before serving. Garnish with fresh parsley if you like!

Notes

Use room temperature ingredients for better blending. You can substitute the cream of mushroom soup with cream of chicken or make your own. Try adding a splash of lemon juice for brightness or some cayenne pepper for a kick! Leftovers keep in the fridge for up to 4 days in an airtight container.