Creamy Chicken and Rice Bake
A heartwarming casserole combining tender chicken, fluffy rice, and a creamy sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups white rice fluffy and wholesome
- 4 cups chicken broth rich and savory
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces tender and juicy
- 1 cup frozen peas and carrots vibrant and colorful
- 1/2 cup diced onion for aromatic depth
- 1/2 cup diced celery crunchy and refreshing
- 1/2 cup diced bell pepper sweet and crunchy
Creamy Sauce Ingredients
- 1/2 cup mayonnaise for creaminess
- 1/2 cup sour cream for tang
- 1 teaspoon salt to enhance flavor
- 1/2 teaspoon black pepper for a hint of spice
- 1/2 teaspoon garlic powder for warmth
- 1/2 teaspoon paprika for a smoky touch
Topping
- 1 cup shredded cheddar cheese melty and comforting
- 1/2 cup grated Parmesan cheese sharp and flavorful
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the white rice and chicken broth, then pour into the prepared baking dish, spreading evenly.
Cooking Chicken and Vegetables
- Heat a skillet over medium-high heat and cook the chicken pieces until no longer pink, allowing them to brown slightly.
- Add the frozen peas and carrots, diced onion, diced celery, and diced bell pepper to the skillet, and sauté for 2-3 minutes until tender.
Making the Sauce
- In a separate bowl, mix mayonnaise, sour cream, salt, black pepper, garlic powder, and paprika.
- Pour the creamy mixture over the cooked chicken and vegetables, stirring to combine.
Assembly and Baking
- Spread the chicken and vegetable mixture evenly over the rice in the baking dish.
- Sprinkle the shredded cheddar cheese and grated Parmesan cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Sauté vegetables with the chicken for added flavor. Consider adding red pepper flakes for spice. Leftovers can be stored in the fridge for 3-4 days or frozen for 3 months. Reheat with broth to keep moist.