Description
A creamy, cheesy bake that combines tender chicken and fluffy rice with a comforting sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups Cooked chicken (boneless skinless breasts or thighs, or rotisserie) (Use shredded rotisserie chicken for convenience.)
- 1.5 cups Long-grain white or jasmine rice (Rinse the rice to remove excess starch.)
- 3 cups Low-sodium chicken broth or stock (Adjust liquid based on oven temperature.)
- 1 can Cream of chicken soup (Can substitute with homemade white sauce.)
Aromatics and Vegetables
- 1 medium Onion, diced (Sauté until soft.)
- 2 cloves Garlic, minced (Sauté with onion.)
- 1 cup Frozen peas and carrots or broccoli florets (Use any preferred veggie combination.)
Dairy and Seasonings
- 1 cup Shredded cheese (Cheddar, Monterey Jack, or mix) (Freshly shredded cheese works best.)
- 1 tbsp Butter or olive oil (For sautéing.)
- 1 tsp Paprika (For additional flavor.)
- 1 tsp Garlic powder (Season as preferred.)
- 1 tsp Onion powder (For seasoning.)
- 1 tsp Black pepper (Adjust to taste.)
- 1 tsp Kosher salt (Use less if broth is salted.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Lightly grease a 12-inch oven-safe skillet or a 9×13 baking dish.
- Rinse the rice under cold water until the water runs mostly clear.
- Pat the chicken dry and season with salt, pepper, and paprika.
Cooking
- Sauté the diced onion and minced garlic in butter until soft.
- Stir in the rinsed rice and cook for one minute.
- Add the chicken broth and cream of chicken soup, then fold in the vegetables.
- Nestle the seasoned chicken pieces into the mixture.
Baking
- Cover tightly and bake for 25 to 30 minutes until the rice is tender.
- Uncover, top with shredded cheese, and bake for an additional 5 to 8 minutes until the cheese is bubbly and golden.
Notes
For best results, use freshly shredded cheese. Refrigerate leftovers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food