If you’re in the mood for a comforting, one-pan wonder, this Traditional Chicken Rice Bake is your answer. It’s a hearty meal that combines tender chicken, creamy mushroom sauce, and perfectly cooked rice, all baked to golden perfection. Ideal for busy weeknights or a cozy family dinner.
The star of this dish is the chicken breast, providing lean protein that’s both filling and delicious. The long-grain white rice is perfect here; it cooks evenly and absorbs flavors beautifully without turning mushy. Chicken broth adds depth and richness, while the cream of mushroom soup gives a creamy, savory base that ties everything together. Milk lightens the sauce slightly, keeping it from being too heavy. A small onion, finely chopped, brings a hint of sweetness and complexity. Season with salt and black pepper to enhance and balance flavors. Lastly, the frozen peas and carrots mix adds color and nutrition, making this dish a complete meal in one.
This dish is lovely on its own, but you can pair it with a simple green salad for some freshness. A side of crusty bread is great for soaking up any extra sauce. If you’d like, a light white wine such as Sauvignon Blanc complements the creamy flavors beautifully.
First things first, preheat your oven to 350°F (175°C). This ensures that once everything is assembled, you can pop it straight into the oven. Start by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it turns translucent. This should take about 5 minutes. You’re looking for that sweet spot where the onion is soft but not browned.
Next, add the cubed chicken breast to the skillet. Cook it until it’s lightly browned on the outside. It doesn’t need to be cooked through at this stage as it will finish cooking in the oven. Once done, set the skillet aside.
In a large mixing bowl, whisk together the cream of mushroom soup, chicken broth, and milk until the mixture is smooth. This will be your sauce. In a 9x13 inch baking dish, spread the uncooked rice evenly across the bottom. Layer the browned chicken and sautéed onions over the rice, ensuring they are evenly distributed.
Pour the soup mixture over the chicken and rice, making sure everything is covered. It’s important that the rice is submerged so it cooks properly. Sprinkle the frozen peas and carrots over the top. Cover the baking dish with aluminum foil and place it in your preheated oven.
Let it bake for 60 minutes. This allows the rice to absorb all the flavors and become tender. After an hour, remove the foil and bake for another 15 minutes. This helps achieve a slightly golden top. Once done, let it rest for about 5 minutes before serving. This rest period helps the flavors meld together even more.
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