A Cozy, No‑Fuss Chicken & Rice Bake
Some recipes feel like a sigh of relief, and this one is exactly that—simple steps, everyday ingredients, and a warm, home‑cooked meal that practically makes itself. With just a few minutes of prep, the oven does all the work, gently baking tender chicken over a bed of creamy rice and vegetables. It’s the kind of dish that fills the kitchen with comforting aromas and brings everyone to the table with eager hearts.
Whether you’re feeding a family or looking for an easy weeknight favorite, this cozy bake delivers nourishment, simplicity, and that timeless “made at home” goodness.
Pre 5 min. Bakes 50 min. Stanch 10 min Makes: 4 servings
Ingredients:
- 1 (10 3/4 oz.) Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 tsp. onion powder
- 1/4 tsp. ground black pepper
- 2 cups frozen mixed vegetables
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese
Directions
- Stir soup, water, rice, onion powder, black pepper and vegetables in 11×8″ (2-qt.) shallow baking dish.
- Top with chicken. Season chicken as desired. Cover.
- Bake at 375°F for 50 min, or until chicken and rice are done.
- Top with cheese.
- Let casserole stand for 10 min.
- Stir rice before serving
One response to “Chicken & Rice Bake”
Looks very delicious.