Chicken and Rice Bake

This cheesy Chicken and Rice Bake is a quick and easy dinner loaded with onions, garlic, chicken, long-grain white rice, and cheddar in a creamy base.

Course chicken casserole, chicken/dinner, main meal chicken

Cuisine American

Keyword baked chicken and rice, baked chicken and rice recipes, how do you make baked chicken and rice, how long to bake chicken and rice, how to bake chicken and rice, how to bake chicken and rice in oven, how to make baked chicken and rice

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings servings

Calories 505kcal

Author Beth Pierce

Ingredients

3 tablespoons butter
1 medium yellow onion diced
3 cloves garlic minced
1 teaspoon dried marjoram
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon ground cayenne pepper
1½ lbs uncooked boneless skinless chicken breasts cut into bite-sized pieces
1½ cups long grain white rice
2 (10.5-ounce) cans cream of chicken soup
1 cup low-sodium chicken broth
1 cup milk
1½ cups shredded sharp cheddar

Instructions

Preheat oven to 350°. Spray a 9x13-inch baking dish with nonstick baking spray.
Melt the butter in a skillet over medium heat. Cook the onion until soft.
Reduce the heat to low and add the garlic, marjoram, black pepper, smoked paprika, and cayenne pepper.
In a large bowl, combine the onion mixture, chicken, rice, cream of chicken soup, chicken broth, milk, and cheddar cheese. Stir to combine. Spoon the mixture into the prepared dish,
Cover with aluminum foil and bake for 55 minutes. Uncover and bake for 10 minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for 1-minute intervals until warm.

Nutrition