Description
A comforting and easy one-dish chicken and rice bake.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper (any color)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a greased 9×13 inch baking dish, combine the uncooked rice, chicken broth, cream of chicken soup, chopped onion, celery, and bell pepper. Stir well.
- Season the chicken pieces with salt and pepper. Place the chicken pieces evenly over the rice mixture.
- Dot the top with butter.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45-55 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil during the last 10 minutes of baking if you want a slightly crispier top.
- Let it stand for 5 minutes before serving.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Add other vegetables like peas or carrots for extra flavor and nutrition.
- For a creamier texture, add 1/4 cup of sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken and rice, casserole, one-dish meal, comfort food, easy dinner, baked chicken