Cheesy Chicken and Rice Bake

A comforting one-pan dish that combines chicken, creamy cheese, and tender rice, perfect for family dinners and gatherings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Calories: 450

Main Protein

2 cups cooked chicken, shredded Ensure your chicken is well-seasoned for maximum flavor.

Starch/Pasta

2 cups cooked rice, preferably white or brown Make sure your rice is fully cooked; undercooked rice could ruin your bake.

Liquids/Dairy

1 can cream of chicken soup You can use cream of mushroom soup for a different flavor.
1 cup milk Use whole milk for a richer taste.

Aromatics & Vegetables

1 cup broccoli florets (optional) Fresh vegetables will give the best results, but frozen can work in a pinch.

Seasoning/Spice Blend

1 teaspoon garlic powder Avoid using too much salt if your soup contains added sodium.
1 teaspoon onion powder Feel free to add Italian seasoning for a different twist.

Optional Finishing Ingredients

1 cup shredded cheddar cheese Could use mozzarella or Parmesan cheese as a different topping.
1/2 cup breadcrumbs For extra crunch, toast the breadcrumbs in a skillet before adding.

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cooked rice, cream of chicken soup, and milk. Stir until everything is mixed well.
Stir in garlic powder, onion powder, and fold in any optional broccoli florets.
Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
Sprinkle the cheddar cheese and breadcrumbs over the top.

Baking

Place the dish in the oven and bake for 45 minutes. Look for a bubbly and golden cheese top.
Remove from oven and let it sit for 5-10 minutes before serving.

For added flavor, mix in herbs like parsley or chives before baking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.