Introduction
This Chicken and Veggie Rice Bake is a comforting, one-dish meal that combines tender chicken, savory vegetables, and fluffy rice. It’s easy to make and can be customized with your favorite veggies. Perfect for a weeknight dinner or a meal prep option, this dish is both hearty and nutritious.
Ingredients
2 cups cooked rice (white, brown, or jasmine)
2 chicken breasts (boneless and skinless), diced into small cubes
1 cup broccoli florets
1 medium onion, chopped
1 cup bell pepper, diced
1 cup shredded cheddar cheese (optional, for topping)
1 can (10.5 oz) cream of chicken soup (or mushroom soup)
1 cup chicken broth
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil or butter
Fresh parsley for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the chicken: In a large skillet, heat olive oil or butter over medium heat. Add diced chicken and cook for about 5-7 minutes until browned and cooked through. Season with salt, pepper, garlic powder, and paprika.
Prepare the vegetables: In the same skillet, add the onion, bell pepper, and broccoli. Sauté for 3-4 minutes until the vegetables begin to soften.
Make the sauce: In a large bowl, combine the cream of chicken soup, chicken broth, milk, thyme, and a pinch of salt and pepper. Stir until well combined.
Assemble the bake: In a large mixing bowl, combine the cooked rice, sautéed chicken and vegetables, and the soup mixture. Stir everything together until evenly distributed.
Transfer to a baking dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Top with cheese: Sprinkle shredded cheddar cheese on top if desired.
Bake: Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes to melt the cheese and get a golden crust on top.
Serve: Garnish with fresh parsley, if desired, and enjoy your hearty Chicken and Veggie Rice Bake!
Description
This dish is the ultimate comfort food—creamy, cheesy, and packed with protein and vegetables. The rice acts as a base, while the chicken and veggies provide both flavor and nutrients. The cream of chicken soup creates a luscious sauce that binds everything together, making each bite irresistible. It’s an all-in-one meal that’s perfect for families or meal prepping for the week.
Tips
Use leftover rice: If you have leftover rice, this is a great recipe to repurpose it.
Make it creamy: For an extra creamy dish, you can add more milk or use heavy cream instead of regular milk.
Vegetable variations: Feel free to swap out the broccoli and bell pepper for other vegetables like zucchini, peas, or carrots.
Seasoning: Taste the dish and adjust the seasonings according to your preference. Add more garlic powder, onion powder, or herbs like rosemary or basil for added flavor.
Chicken options: You can use cooked rotisserie chicken or shredded chicken if you’re short on time.
Variations
Low-carb version: Use cauliflower rice instead of regular rice for a low-carb option.
Spicy version: Add some diced jalapeños or a sprinkle of red pepper flakes for a kick.
Vegan version: Swap chicken for tofu or tempeh and use plant-based cream soup and cheese alternatives.
Corrections
If you prefer the rice to be more tender, you can pre-cook it slightly or increase the amount of liquid slightly to ensure it’s soft after baking.
If you’re using frozen vegetables, make sure to thaw and drain them before mixing to prevent excess moisture in the dish.
Enjoy!
Enjoy your delicious, comforting Chicken and Veggie Rice Bake. It’s a perfect combination of savory, creamy, and hearty that will make everyone around the table smile.