Cheesy Chicken and Rice Bake

• 1 ½ cups uncooked white rice
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup frozen peas and carrots mix
• 1 can (14.5 oz) chicken broth
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional for spice)
• 2 tbsp butter
• ½ cup milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic; cook until chicken is no longer pink.
3. 3 Stir in rice, chicken broth, cream of chicken soup, paprika, black pepper, and cayenne pepper if using. Simmer for 5 minutes.
4. 4 Mix in frozen peas and carrots. Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Top with cheddar and mozzarella cheeses.
6. 6 Bake uncovered for 40-45 minutes, or until rice is tender and cheese is bubbly.
7. 7 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, sauté onions and garlic before adding chicken.
• This dish can be assembled ahead of time and refrigerated until ready to bake.
• Add diced bell peppers for a pop of color and crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm garlic bread for a hearty meal.

FAQ