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Delicious Chicken And Rice Bake Recipe Without Soup

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One Pot Chicken Rice Bake Recipes, One pot chicken, Meat recipes
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Description

This chicken and rice bake recipe without soup is a perfect dinner option for busy weeknights. This recipe is easy to make and requires minimal preparation. The recipe is a great way to use leftover rice and chicken. The chicken and rice bake is a complete meal that is packed with flavor and nutrition.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup uncooked long-grain rice
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Large mixing bowl
  • Whisk
  • Knife and cutting board
  • Aluminum foil

Method

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the uncooked rice, chicken broth, chicken pieces, salt, black pepper, garlic powder, onion powder, dried thyme, dried basil, and smoked paprika. Mix well.
  3. Pour the mixture into a 9x13 inch baking dish and spread it out evenly.
  4. Cover the dish with aluminum foil and bake for 30 minutes.
  5. While the chicken and rice are baking, make the cheese sauce. In a small saucepan, melt the butter over medium heat.
  6. Add the flour to the melted butter and whisk until smooth.
  7. Add the milk to the saucepan and whisk until smooth.
  8. Continue to whisk the mixture until it thickens.
  9. Add the shredded cheddar cheese to the saucepan and whisk until it melts and is fully incorporated into the sauce.
  10. After 30 minutes of baking, remove the foil from the baking dish and pour the cheese sauce over the chicken and rice.
  11. Bake the chicken and rice bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  12. Remove the baking dish from the oven and garnish with chopped fresh parsley.
  13. Serve the chicken and rice bake hot and enjoy!

Notes

This recipe can be easily customized by adding vegetables like broccoli, peas or carrots. You can also swap out the cheddar cheese for a different type of cheese like mozzarella or pepper jack.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 480
  • Protein: 28g
  • Fat: 22g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 1116mg

Recipe Tips

If you don't have chicken broth, you can use water instead. For added flavor, you can also use vegetable or beef broth. You can also use leftover cooked chicken instead of raw chicken. Just add the cooked chicken to the rice mixture before baking. If you want to make this recipe ahead of time, you can prepare the chicken and rice mixture and store it in the refrigerator for up to 24 hours. When ready to bake, add the cheese sauce and bake as directed.

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