Cooking Lucid
Cheesy Chicken & Veggie Rice Bake
A comforting one-pan meal where tender chicken, vibrant vegetables, and fluffy rice are baked in a creamy, cheesy sauce. Perfect for a busy weeknight that tastes like a weekend treat.
Prep 15 min
Cook 40 min
Total 55 min
Serves 6
Ingredients
Step 1 — For the Rice Bake
- 1.5 cups uncooked white rice
- 3 cups chicken broth
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Step 2 — Optional Topping
- 1/4 cup crushed butter crackers
Instructions
- 1
Preheat Oven & Combine
Preheat oven to 375°F (190°C). In a greased 9x13 inch baking dish, combine uncooked rice and chicken broth. Stir in chicken pieces, frozen peas, frozen corn, cream of chicken soup, 1/2 cup cheddar cheese, and milk. Season with salt and pepper.
- 2
Bake
Cover the baking dish tightly with foil. Bake for 30 minutes. Remove foil, stir well, and sprinkle with remaining 1/2 cup cheddar cheese and crushed crackers if using. Bake uncovered for another 10 minutes, or until rice is tender and cheese is melted and bubbly.
- 3
Garnish & Serve
Garnish with fresh parsley before serving hot.
Nutrition per serving: 550 cal · 35g protein · 55g carbs · 20g fat · 5g fiber
