There’s something about a one-pan meal that resonates with everyone; it brings comfort and ease into your kitchen routine. The One-Pan Chicken and Rice Bake is a beloved dish that marries juicy chicken with flavor-packed rice, all baked to perfection in a single dish. Just imagine returning home after a long day to the aroma of a hearty meal bubbling away in the oven. This recipe combines simplicity with rich flavors, making it a favorite among busy families and novice cooks alike. With creamy mushroom soup, tender chicken, and gooey cheese, this dish promises satisfaction in every bite.
Why We Love This One-Pan Chicken and Rice Bake Recipe
This One-Pan Chicken and Rice Bake stands out for several reasons. First, it’s incredibly versatile and can be customized easily to suit personal tastes. You can add your favorite veggies, adjust the spices, or even switch out the type of cheese. Secondly, it’s a complete meal all in one dish. That means easy prep and easy cleanup—you simply toss everything together and let the oven do the work. Lastly, it delivers comfort on a plate. The creamy texture and savory flavors make it perfect for cozy nights in, family gatherings, or even meal prep for the week ahead. You’ll find yourself craving it time and time again!
Ingredients about One-Pan Chicken and Rice Bake
When it comes to cooking, gathering quality ingredients is essential. For your One-Pan Chicken and Rice Bake, here’s what you will need:
- 3–4 thick-cut boneless skinless chicken breasts
- 1½ cups white rice (uncooked)
- 1½ cans cream of mushroom soup
- ¾ cup water
- 2½ cups milk
- 2 cups shredded cheddar cheese
- 1 packet onion soup mix
- ⅓ teaspoon paprika
- 1 teaspoon parsley (for garnish)
- Salt and black pepper, to taste
How to Make One-Pan Chicken and Rice Bake Directions
Making this dish is a straightforward yet fulfilling process. Here’s how to prepare your One-Pan Chicken and Rice Bake step by step:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This allows for even cooking and ensures your dish is ready to go when you are.
- Prepare the Baking Dish: Grease a 9×13-inch baking dish using butter or a nonstick spray. This will help prevent sticking and make for easy serving later.
- Mix the Sauce: In a large bowl, take the cream of mushroom soup and whisk it together with the milk, water, and onion soup mix. Mix until the mixture is smooth and creamy. The onion soup mix will add depth and flavor that really pulls the dish together.
- Add Rice to the Dish: Spread the uncooked white rice evenly across the bottom of your prepared baking dish. This rice will soak up all the delicious flavors as it cooks, so make sure it’s well-distributed.
- Pour Sauce Over Rice: Next, pour the creamy soup mixture over the rice. Give it a gentle shake to distribute the liquid evenly across the rice.
- Add Chicken: Place the thick-cut chicken breasts on top of the rice and soup mixture. Press them slightly to ensure they submerge just a bit. Don’t forget to season the chicken with paprika, salt, and black pepper. This seasoning will enhance the overall taste and provide a beautiful color when baked.
- Bake Covered: Cover the dish tightly with aluminum foil. This is crucial for cooking the rice properly while keeping the chicken moist. Place it in the oven and bake for 45 minutes.
- Add Cheese & Bake Again: After 45 minutes, uncover the dish and sprinkle the shredded cheddar cheese generously over the top. Bake uncovered for an additional 15 minutes until the cheese is bubbly and golden brown.
- Rest & Serve: Once baked, let your dish sit for 5 to 10 minutes before serving. This resting period allows the flavors to set and gives time for the dish to cool down slightly. Sprinkle with chopped parsley for that final touch before digging in!
How to Serve One-Pan Chicken and Rice Bake
Serving this One-Pan Chicken and Rice Bake is as easy as it gets. Simply scoop generous portions directly from the baking dish onto plates. Pair it with a light side salad or steamed vegetables for balance, and you have yourself a delightful meal. The creamy rice and succulent chicken make for a filling dinner, so don’t be surprised if your family comes back for seconds! Leftovers can easily be reheated, making this dish a fantastic option for meal prepping or quick lunches that taste just as good the next day.
Expert Tips: One-Pan Chicken and Rice Bake
To elevate your One-Pan Chicken and Rice Bake, consider the following expert tips:
- Use Quality Ingredients: The flavors in this dish come from the quality of the ingredients. Fresh chicken and the best cream of mushroom soup will enhance the taste significantly.
- Customize: Feel free to add in some vegetables, such as peas, broccoli, or bell peppers. Adding vegetables not only boosts nutrition but also adds color and texture.
- Seasoning Is Key: Don’t skimp on seasoning! Adjust the salt and pepper to your preference, and consider adding a pinch of garlic powder or dried herbs for added flavor.
- Check Rice Texture: Cooking times may vary by oven, so check that the rice is fully cooked and fluffy before the dish is done.
- Stay After Cheese: Keep an eye on the cheese while it bakes. If it starts to brown too quickly, cover it with foil to prevent burning while the rest of the dish finishes cooking.
How to Store One-Pan Chicken and Rice Bake
Storing your One-Pan Chicken and Rice Bake is incredibly easy. After it has cooled down, place leftovers in an airtight container in the refrigerator. This meal will last up to three to four days, making it a great candidate for meal prep. If you have larger quantities that you’d like to save for a longer period, consider freezing portions in freezer-safe containers. Just make sure to thaw overnight in the refrigerator before reheating. When you’re ready to serve leftovers, reheat them in the oven or microwave until warmed through.
Variation of One-Pan Chicken and Rice Bake
The One-Pan Chicken and Rice Bake is perfect for experimentation. Here are a few variations to consider:
- Seasonal Vegetables: Add seasonal vegetables to the dish. Depending on what’s fresh, you could toss in some diced carrots, green beans, or corn for a delightful crunch.
- Swapping Cheeses: If cheddar isn’t your thing, feel free to swap it out for mozzarella or pepper jack cheese, which will give your dish a different twist.
- Pesto Chicken Bake: For a fun twist, mix a few spoonfuls of pesto into the cream of mushroom sauce. This adds a fresh herb flavor that enhances the entire dish.
- Zesty Kick: If you love a bit of spice, try using spicy cheese or adding red pepper flakes to the seasoning for a zesty bite.
- Crispy Toppings: For an additional texture, when adding cheese, sprinkle some crispy fried onions on top to give a delightful crunch.
FAQ
What makes this One-Pan Chicken and Rice Bake a family favorite?
This dish is a family favorite because it combines simple ingredients into a creamy, delicious meal that everyone can enjoy. The one-pan format also makes it easy to prepare and clean up afterward, saving you time in the kitchen.
Can I make this One-Pan Chicken and Rice Bake in advance?
Absolutely! The One-Pan Chicken and Rice Bake is ideal for prepping ahead of time. You can assemble the dish a day in advance and keep it in the refrigerator. When you’re ready to enjoy, simply bake it as directed.
What if my rice isn’t cooked after baking?
If the rice isn’t fully cooked at the end of baking, you can add a little extra water or milk, cover the dish again, and return it to the oven for a few more minutes. This will help the rice absorb the liquid needed to finish cooking.
Can I use brown rice instead of white rice?
You can use brown rice, but it will require additional cooking time. Be sure to adjust the baking time accordingly since brown rice typically takes longer to cook.
Is it possible to make this recipe gluten-free?
Yes, to make a gluten-free version, simply swap the cream of mushroom soup and onion soup mix for gluten-free alternatives. Additionally, make sure that the chicken and any other seasonings you use are certified gluten-free.
One-Pan Chicken and Rice Bake
Equipment
- Oven
- 9×13 inch baking dish
- Large Bowl
Ingredients
- 3-4 pieces Boneless Skinless Chicken Breasts thick-cut
- 1.5 cups White Rice uncooked
- 1.5 cans Cream of Mushroom Soup
- 0.75 cup Water
- 2.5 cups Milk
- 2 cups Shredded Cheddar Cheese
- 1 packet Onion Soup Mix
- 0.33 teaspoon Paprika
- 1 teaspoon Parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix cream of mushroom soup with milk, water, and onion soup mix until smooth.
- Spread uncooked white rice evenly across the bottom of the prepared baking dish.
- Pour the creamy soup mixture over the rice and gently shake to distribute.
- Place the chicken breasts on top, pressing down slightly. Season with paprika, salt, and pepper.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- After 45 minutes, uncover the dish and sprinkle shredded cheddar cheese on top. Bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
- Let the casserole sit for 5-10 minutes before serving. Garnish with chopped parsley if desired.
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