Description
A one pan creamy chicken and rice bake featuring tender chicken breasts, fluffy rice, and a cheesy sauce for an easy family dinner.
Ingredients
- 2 boneless skinless chicken breasts (8 ounces each)
- 1 cup long grain white rice, uncooked
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup whole milk
- 1 cup low sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9 by 13 inch baking dish with olive oil.
- In a medium bowl, whisk together the cream of mushroom soup, milk, chicken broth, onion powder, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Spread the uncooked rice evenly in the prepared baking dish. Pour the soup mixture over the rice and stir gently to distribute evenly.
- Pat the chicken breasts dry and season both sides with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the chicken on top of the rice mixture.
- Cover the dish tightly with foil. Bake for 50 to 55 minutes until the rice is tender and the chicken reaches an internal temperature of 165 degrees F.
- Remove the foil. Sprinkle shredded cheddar cheese evenly over the top and return to the oven uncovered for 8 to 10 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
- Cook chicken to an internal temperature of 165 degrees F as measured with a meat thermometer to ensure it is safe to eat.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: American