Description
Dump & Bake Creamy Rice & Chicken is a cozy, family-friendly casserole that bakes all in one pan for the ultimate easy dinner. Tender chicken, fluffy rice, and mixed veggies simmer in a rich, creamy sauce, giving you a comforting main dish that tastes like it took all day—but it’s actually a quick weeknight meal. This easy recipe is perfect when you need simple dinner ideas, a fuss-free comfort food idea, or a warm, hearty dish to add to your collection of quick breakfast, easy dinner, and healthy snack-style meal prep favorites.
Ingredients
1 cup long-grain white rice
1 can cream of chicken soup
1 1/2 cups chicken broth
1 cup whole milk or half-and-half
1 pound boneless skinless chicken breasts
2 tablespoons butter, cut into small pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme or Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen mixed vegetables (such as peas and carrots)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In the baking dish, whisk together the cream of chicken soup, chicken broth, and milk until smooth.
3. Season the mixture with garlic powder, onion powder, dried thyme or Italian seasoning, salt, and black pepper.
4. Stir the uncooked long-grain rice and frozen mixed vegetables into the creamy mixture, making sure the rice is evenly distributed and submerged.
5. Pat the chicken breasts dry with paper towels, then season lightly with a pinch of salt and pepper.
6. Nestle the chicken breasts on top of the rice mixture, pressing them down slightly into the sauce.
7. Dot the top of the chicken and rice with the small pieces of butter.
8. Cover the baking dish tightly with aluminum foil to trap in the steam.
9. Bake for 50–55 minutes, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
10. Carefully remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and return the dish to the oven.
11. Bake uncovered for an additional 5–10 minutes, until the top is lightly golden and the sauce is bubbling.
12. Remove from the oven and let the casserole rest for 5–10 minutes to allow the sauce to thicken slightly.
13. Sprinkle with chopped fresh parsley, then scoop the creamy rice and chicken onto plates and serve warm.
Notes
For the best texture, be sure to use long-grain white rice and cover the casserole tightly with foil during the first part of baking—using instant rice or leaving the dish loosely covered can result in rice that is mushy in some spots and undercooked in others.
- Prep Time: 15
- Cook Time: 65
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 550
- Sugar: 4
- Sodium: 920
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 35
- Cholesterol: 120
Keywords: dump and bake creamy rice and chicken, easy dinner, weeknight casserole, chicken and rice bake, comfort food, dinner ideas