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Easy Chicken and Rice Bake

A comforting casserole featuring tender chicken and flavorful rice, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (white or brown)
  • 2 cups diced chicken breast (cooked) Rotisserie chicken can be used as a substitute.
  • 1 can cream of chicken soup Can be substituted with a homemade version.
  • 1 cup chicken broth
  • 1 cup shredded cheese (cheddar or your favorite blend) Use your preferred cheese.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a large baking dish (around 9×13 inches) with cooking spray or olive oil.
  3. In a large bowl, combine the cooked rice, diced chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well until everything is beautifully blended.
  4. Pour the mixture into your greased baking dish, spreading it out evenly.
  5. Sprinkle the shredded cheese generously on top of the chicken and rice mixture.
Cooking
  1. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  3. Let it cool for a few minutes before serving.
  4. Enjoy your homemade chicken and rice bake with a fresh salad or steamed vegetables on the side!

Notes

Feel free to use leftover rotisserie chicken or different types of cooked grains like quinoa. Make sure your chicken is fully cooked before adding it to the casserole to prevent it from drying out. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven or microwave.