KICKED-UP CHICKEN AND RICE BAKE! | Lauren Lane Culinarian
KICKED-UP CHICKEN AND RICE BAKE!
5 mins prepServes 6
This old school Chicken and Rice Bake makes for a favorite family dinner that comes together in under 5 MINUTES of prep time! It's an easy dish with options to customize with fresh veggies and delicious topping ideas.
Preheat oven to 350°F. Spray a 9x13 pan with cooking spray. Add chicken and season with salt & pepper. Add the rice, water, sour cream, condensed soup, onion soup mix, and veggie add-ins (if using) to a bowl and stir well to combine. Pour the rice mixture into the baking dish over the chicken. Cover tightly with foil and bake 1 hour or until the rice is tender. Remove the foil and gently stir. Top with the grated cheese (or other toppings). Cover and return to the oven for 10 minutes or until the rice is tender and the cheese is melted.
Notes: Make-ahead: Build your dish in the morning and refrigerate. Pop in the oven when you are ready to bake. It will take a few more minutes to bake from cold. My dish is always ready using these times; however, depending on your own oven, it can require up to an additional 15 minutes. You may substitute cream of chicken soup for the cream of mushroom. The recipe can be halved and baked in an 8x8 pan or ovenproof skillet.
