Oh my goodness, you guys, are you ready for a hug in a casserole dish? Seriously, that’s the only way I can describe my Grandma Betty’s Chicken and Rice Bake. It’s the dish I grew up with, the one that always meant cozy nights in, and the one that makes my own kids’ eyes light up the minute I say, “Chicken and rice bake for dinner!” Remember those boxed versions? Yeah, forget those. This is a whole different ballgame. It’s like a warm embrace, creamy, comforting, and packed with flavor. It’s the kind of recipe that gets passed down, stained with a little bit of love and a whole lot of delicious memories. And trust me, it’s way easier than you think.
What is chicken and rice bake?
What is a comfort food casserole? What’s essentially tender, juicy chicken and fluffy rice, nestled in a creamy, savory sauce, and baked in the oven? When bubbly and golden brown, cook for 5 minutes What is a meal in one dish? The beauty of this recipe is its simplicity: What is the best way to prepare a delicious dinner in the oven? My grandma always said it was a blank canvas for flavor, which is absolutely true. Can you add your own favorite veggies, spices, and even switch up the protein? This recipe is based on the classic Chicken and Rice Bake Recipe, made with a few of my own secret recipes.
Why you’ll love this recipe?
Okay, so let me gush for a minute about why you’ll fall head over heels for this chicken and rice bake. First and foremost, the flavorIt’s savory, creamy, and perfectly seasoned, with a subtle hint of herbs that makes it Absolutely Delicious. Then there’s the second gamesimplicityI promise, it’s easier than you think! Even if you’re a beginner cook, you can nail this one. Is it really a dump-and-bake situation? Enjoy the deliciousness. Let’s not forget the importance of a happy life.Cost-What are some of the best family meals to make on a budget? What are some of the best food items that won’t break the bank?versatility is a huge win. You can easily adapt this recipe to suit your taste and what you have on hand. Add your favorite veggies, spice it up with a little heat, or even use different types of rice.
What I love about this is how it brings people together. What’s the perfect dish for a potluck, or for dinner with friends? What are the best leftovers for dinner? This is a recipe that I’ve adapted from my mother’s recipe which itself was based on my own recipe. My grandma’s and it always gives me a sense of connection and belonging. Is it a dish filled with love and deliciousness?
How do you bake chicken and rice?
Quick Overview
What’s your favorite chicken and rice bake? What are some good seasonings for chicken, rice, and broth? Is it necessary to bake the chicken in a casserole dish? Is it perfectly cooked? What is the secret to a good broth? Is this a hands-off recipe? What is a comforting meal that your family will love?
Ingredients
For the Chicken and Rice Base:
- 1.5 lbs boneless, skinless chicken breasts (or thighs – I love the extra flavor from thighs!), cut into 1-inch pieces.
- 1 cup long grain white rice (I’ve tried brown rice, but it needs a longer cooking time, so stick with it). What should I use white vinegar for this recipe?
- How do I control the saltiness of chicken broth?
- What is the best condensed cream of chicken soup recipe? What is a mushroom?
- 1/2 cup milk (or heavy cream for extra creaminess – I tested this with almond milk and it works).
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary. 1 teaspoon sage.
- 1/4 teaspoon black pepper. 1 teaspoon salt.
- Salt to taste (start with a teaspoon and adjust!)
For the Filling:
- 1 cup chopped onion
- 1 cup chopped carrots. 1 tsp
- 1 cup chopped celery. 1 tbs
- 1 cup frozen peas (optional, but I always add them for a pop of color and sweetness!)
For the Glaze:
- 1/2 cup shredded cheddar cheese (or your favorite cheese! Mozzarella works great, too)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a quick spray with cooking spray. Trust me on this, you don’t want the rice sticking to the bottom! If you’re feeling fancy, you can butter the dish, but cooking spray works perfectly fine. Make sure your oven is fully heated before you put your chicken and rice bake in – this helps everything cook evenly.
Step 2: Mix Dry Ingredients
In a large bowl, combine the uncooked rice, dried thyme, dried rosemary, and Black Pepper. Give it a good stir to make sure the rice is evenly coated with the spices. This is the key to getting that wonderful flavor throughout the dish. It’s a simple step, but trust me, it makes a difference!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the chicken broth, cream of Chicken Soup, and milk (or heavy cream or almond milk!). Whisk until everything is smooth and well combined. You want the soup to be fully dissolved in the broth. Make sure your chicken broth isn’t too cold or your cream of chicken soup might not combine well. If it’s too thick, add a splash more milk.
Step 4: Combine
Add the chopped chicken, onions, carrots, celery and the mixture in step 2 into your baking dish. Pour the chicken broth mixture over the chicken and rice. Make sure all the rice is submerged in the liquid, so it cooks properly. Give everything a gentle stir to combine. Don’t overmix though, you want to keep the chicken in nice chunks! The amount of liquid might seem like a lot, but the rice absorbs most of it as it bakes.
Step 5: Prepare Filling
If you’re using frozen peas (and I highly recommend you do!), now’s the time to stir them in. You can add other veggies here, too. I love to use sliced mushrooms or Bell Peppers – just make sure they are small pieces. Season the dish with salt, remembering that the amount you need will depend on how salty your broth is. Start small and taste!
Step 6: Layer & Swirl
Now, if you’re feeling extra, you can sprinkle the shredded cheese evenly over the top before baking. This will create a lovely golden crust. If you’re using cheese, spread it in an even layer to make sure you get cheese in every bite. My kids love this step and sometimes ask if they can sprinkle the cheese themselves!
Step 7: Bake
Cover the baking dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through and the rice is tender. The baking time can vary depending on your oven, so keep an eye on it. The chicken should reach an internal temperature of 165°F (74°C). The rice should be soft and all the liquid should be absorbed. If the top is browning too quickly, you can loosely tent it with foil. If the rice is still a little hard, add a splash of extra broth and bake for a few more minutes.
Step 8: Cool & Glaze
Once the chicken and rice bake is done, let it cool for about 10 minutes before serving. This allows the flavors to meld together and the dish to set slightly. If you added cheese, it will be melted and bubbly by this point. If you didn’t add cheese while cooking you can now sprinkle it on top and let it melt from the residual heat.
Step 9: Slice & Serve
Slice into squares and serve warm. I like to garnish with fresh parsley (optional, but it adds a nice touch). Serve with a side salad or some crusty bread for the complete meal. And enjoy every single bite! What is the best meal to prepare in less than an hour?
What should I serve it with?
Ah, the joy of side dishes! This Chicken and Rice Bake is pretty much a complete meal on its own, but you can always make it extra special.
For Breakfast: I’ve been known to have leftovers for breakfast! It’s even delicious cold. A side of scrambled eggs or a fruit salad would be great too.
For Brunch: If you’re serving it at brunch, try pairing it with a light, fresh salad and a bubbly mimosa. Presentation is key, so plate it nicely and garnish with fresh herbs.
As Dessert: Okay, hear me out! If you’re feeling adventurous, consider serving it as a main course with a light dessert like a fruit crumble or a simple custard. I’ve done it, and it’s a fun, unexpected twist!
For Cozy Snacks: For a casual night in, I love serving this with a simple green salad and some garlic bread. It’s the perfect comfort food combo. My family always loves a simple, homemade apple sauce with this meal. I even make a big batch when I am at home.
One of our favorite family traditions is to serve this with a side of green beans and a simple fruit salad. It’s a combination that we all love, and it brings back so many happy memories! Remember, the possibilities are endless, so feel free to get creative and try different combinations.
Top Tips for Perfecting Your Chicken and Rice Bake
Over the years, I’ve learned a few tricks to ensure this Chicken and Rice Bake is absolutely perfect every time! So, here are some of my top tips:
Zucchini Prep: If you add zucchini, make sure to remove excess moisture by salting and squeezing it. This prevents a soggy bake!
Mixing Advice: Be careful not to overmix the ingredients, especially the chicken. This can make the chicken tough. Gently fold everything together.
Swirl Customization: If you’re using cheese, sprinkle it evenly over the top for that golden, bubbly crust. Experiment with different types of cheese too – a mix of cheddar and Monterey Jack is amazing! Also, try other toppings.
Ingredient Swaps: Feel free to get creative with the ingredients. You can swap the chicken for turkey or use different types of rice. Experimenting is part of the fun!
Baking Tips: Always check the internal temperature of the chicken to make sure it’s fully cooked. And if the top is browning too quickly, simply cover the dish with foil.
Glaze Variations: You can add a sprinkle of fresh herbs, like parsley or chives, for a pop of color and flavor. You can also use a breadcrumb topping for extra texture or add a little bit of sour cream or plain Greek yogurt to your recipe to add more creaminess.
Storing and Reheating Tips
Okay, let’s talk about leftovers! Because, let’s be honest, this recipe makes a pretty generous amount, and leftovers are a gift. Here’s how to handle them:
Room Temperature: You should not leave this at room temperature for more than two hours. After that, the chicken can start to pose a food-safety risk.
Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I like to portion it out into individual containers for easy reheating. Place it in a container that fits your meals. Always make sure to have enough to eat the whole thing!
Freezer Instructions: Yes, you can freeze this! Let it cool completely, then wrap individual portions tightly in plastic wrap and then in foil, or place in freezer-safe containers. It will keep in the freezer for up to 2-3 months. Be sure to label it so you know when to eat it!
Glaze Timing Advice: If you added cheese on top, it’s best to add it before the initial baking for the best texture. If you didn’t add cheese and you’re freezing it, I suggest adding cheese after thawing, so you can get a good crust!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My Grandma Betty’s Chicken and Rice Bake. It’s more than just a recipe; it’s a piece of my childhood, a tradition I cherish, and a dish I know you’re going to love. It’s the perfect combination of comfort, ease, and deliciousness. Seriously, this is the kind of meal that everyone in the family asks for again and again. I hope you give it a try and that it brings as much joy to your table as it does to mine. I can’t wait to hear how yours turns out! Let me know in the comments below if you try it and what your favorite variations are. Happy baking (and eating!)!
Chicken and Rice Bake Recipe
Ingredients
Main Ingredients
- 1.5 pounds Chicken breasts, boneless, skinless
- 1 cup Long-grain rice, uncooked
- 2 cups Chicken broth
- 1 cup Cream of mushroom soup
- 0.5 cup Onion, chopped
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a baking dish, combine rice, chicken broth, cream of mushroom soup, onion, thyme, salt, and pepper.
- Place chicken breasts on top of the rice mixture.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
- Let stand for 5 minutes before serving.
