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Sunday Chicken Rice Bake

Sunday Chicken Rice Bake recipe image
This Sunday Chicken Rice Bake is the ultimate comfort food for a busy weeknight or a relaxed weekend dinner. The dish combines tender broiler-fryer chicken pieces with fluffy rice, sweet peas, and carrots, all bound together in a rich and savory cream of mushroom sauce. The addition of dry onion soup mix infuses every bite with deep, aromatic flavor, while the broiling step adds a delightful golden crust on top. It is simple to prepare with pantry staples, making it a reliable favorite for families looking for a hearty, satisfying meal that requires minimal cleanup. Serve it straight from the casserole dish for a warm, home-style experience that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 325.0
Dietary: Gluten-free
Description
This Sunday Chicken Rice Bake is the ultimate comfort food for a busy weeknight or a relaxed weekend dinner. The dish combines tender broiler-fryer chicken pieces with fluffy rice, sweet peas, and carrots, all bound together in a rich and savory cream of mushroom sauce. The addition of dry onion soup mix infuses every bite with deep, aromatic flavor, while the broiling step adds a delightful golden crust on top. It is simple to prepare with pantry staples, making it a reliable favorite for families looking for a hearty, satisfying meal that requires minimal cleanup. Serve it straight from the casserole dish for a warm, home-style experience that everyone will love.
Ingredients
  • 1 10.5-oz can of cream of mushroom soup
  • 1 cup milk
  • 1 envelope dry onion soup mix
  • 1 4-oz can chopped mushrooms, undrained
  • 1 cup regular long-grain rice, uncooked
  • 10 oz package frozen peas and carrots, thawed
  • 3 lbs broiler-fryer chicken, cut up
  • 1 tsp paprika
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    In a large bowl, stir together the cream of mushroom soup, milk, dry onion soup mix, and the undrained chopped mushrooms until smooth.
  3. 3
    Stir the uncooked rice and thawed frozen peas and carrots into the soup mixture.
  4. 4
    Arrange the chicken pieces in a single layer in a greased 9x13-inch baking dish.
  5. 5
    Pour the rice and vegetable mixture evenly over the chicken pieces.
  6. 6
    Sprinkle the top of the dish with paprika for color and flavor.
  7. 7
    Cover the dish tightly with aluminum foil.
  8. 8
    Bake for 1 hour, or until the chicken is cooked through and the rice is tender.
  9. 9
    Remove the foil and broil for 2-3 minutes to brown the top, if desired.
  10. 10
    Let stand for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 325.0kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 5.5g28%
Cholesterol 24.0mg8%
Sodium 131.0mg6%
Total Carbohydrate 55.0g19%
Dietary Fiber 0.0g0%
Sugars 52.0g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the rice is fully tender before serving; if it seems undercooked, add a splash of water, cover, and bake for an additional 10 minutes.

For a richer flavor, you can substitute chicken broth for the milk.

This dish stores well in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.

If using boneless chicken breasts instead of cut-up chicken, reduce the baking time to approximately 45 minutes.

Keywords: chicken, rice, bake, casserole, comfort food, easy dinner, one pot, family meal, creamy, vegetables, peas, carrots, mushroom soup, onion soup mix, budget friendly, leftovers, oven baked, protein
Read it online: https://www.chefs-mate.com/recipe/sunday-chicken-rice-bake/