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Chicken and Rice Bake

A comforting and easy Chicken and Rice Bake featuring tender chicken thighs and fluffy rice in a creamy sauce, perfect for winter evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs (halal certified)
  • 1 cup white rice (long grain or jasmine)
  • 2 cups low-sodium chicken broth
  • 1 cup mixed vegetables (frozen or fresh, such as peas and carrots)
  • 1 can cream of chicken soup (halal certified)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish with oil or cooking spray.
  3. In a large bowl, combine the rice, chicken broth, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  4. Place the boneless, skinless chicken thighs on top of the rice and vegetable mixture in the baking dish. Do not stir.
Baking
  1. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for about 45-50 minutes or until the chicken is thoroughly cooked and the rice is tender.
  2. Remove the foil and let the dish bake for an additional 10-15 minutes until the chicken is slightly golden and the rice is fluffy.
  3. Garnish with fresh parsley before serving.

Notes

To keep leftovers fresh, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 20 minutes or until warmed through.