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Easy Chicken and Rice Bake

Easy Chicken and Rice Bake

This Easy Chicken and Rice Bake is a comforting, one-pan dish that combines tender chicken, fluffy rice, and a savory sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless and skinless chicken thighs or breasts
  • 1.5 cups long-grain white rice, uncooked and rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1 cup frozen peas or carrots (optional)

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch baking dish.
  2. Rinse the long-grain white rice under cold water until the water runs clear.
  3. In a large mixing bowl, whisk together the chicken broth, cream of chicken soup, melted butter, garlic powder, and onion powder.
  4. Spread the rinsed rice evenly across the bottom of the prepared baking dish. If adding frozen vegetables, stir them into the rice now.
  5. Pour the liquid mixture over the rice, ensuring the rice sits in an even layer under the liquid.
  6. Season the chicken pieces with salt, black pepper, and paprika. Place the chicken on top of the rice and liquid mixture.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake in the preheated oven for 45 minutes. Then, remove the foil and bake for another 10 to 15 minutes.
  9. Remove from the oven and let it rest for 5 to 10 minutes before serving. Fluff the rice with a fork and serve warm.

Notes

Rinse the rice thoroughly to prevent it from becoming gummy. Use room-temperature chicken for even cooking. Let the dish rest after baking for the best texture.