Easy Chicken and Rice Bake

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Easy Chicken and Rice Bake makes your life easier because most of your meal is contained in this one dish.

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I’m always looking for ways to make life easier, and this Easy Chicken and Rice Bake sure does that. It uses some very basic ingredients that you might have in your pantry now. For example, I always keep canned chicken broth and jarred gravy in my pantry just because those ingredients are so versatile. You can use the chicken stock in many recipes that call for water. It will give it a richer taste. And the jarred gravy can be used as gravy or also as a thickener and enricher for recipes.

Easy Chicken and Rice Bake

Some of the Ingredients:

I like using boneless skinless chicken breasts in this recipe because the baking time is a little more dependable. You could use bone-in chicken, but you would want to increase the baking time. The initial baking when the dish is covered helps to lock in the juices in the chicken breasts and helps to tenderise the rice. Uncover the dish for the final baking to help to crisp-up the chicken. It will not crisp like fried chicken, but will retain the moistness while getting a slightly chewy crust. As you can see from the below image taken before baking, my chicken breasts were very large. If you are using smaller boneless skinless chicken breasts, you might want to reduce the baking time.

Easy Chicken and Rice Bake:

If you need a quick and easy maincourse one-pan meal, you cannot go wrong with my Easy Chicken and Rice Bake. Have leftover chicken? Use the leftover chicken from this recipe in my White Chicken Enchiladas. For more delicious chicken recipes, see the post from the Food Network on Chicken Recipes.

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5 from 1 vote

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Easy Chicken and Rice Bake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

This one-pan chicken bake is just bursting with flavor.

Course: Main Course

Cuisine: American

Keyword: casserole, one pan, poultry

Servings: 6 people

Calories: 410 kcal

Author: Renea

Ingredients

• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 1 large onion, diced
• 4 tablespoons butter
• 1 Family-size Rice-a-Roni Rice Pilaf
• 14.5 ounces chicken broth
• 12 ounces chicken gravy
• 3/4 cup ranch dressing, full fat
• 1/4 cup water
• 1 cup Italian bread crumbs
• 1/2 cup grated parmesan romano cheese

Instructions

1. Saute the mushrooms and onion in the olive oil for 5-10 minutes or until the onion is opaque. To the pan, add the butter and rice and saute for about 5 more minutes until the pasta in the mix starts to brown. Add the seasoning packet that came with the rice, the broth and the gravy mix. Mix well. Pour into a 9 x 13 baking pan that has been sprayed with cooking spray.

2. Combine the ranch dressing and the water in a bowl. In another bowl, combine the bread crumbs and the grated cheese.

3. Dip each chicken breast in the ranch dressing mixture first, then dip in the bread crumb mixture. Lay each breast in the prepared pan on top of the rice mixture. Continue this process until you have used all the breasts. If you have additional bread crumbs left in the bowl, sprinkle this on the top of the chicken.

4. Cover and bake in a 375 degree preheated oven for 25 minutes. Uncover and bake for an additional 25 minutes.

If you made this recipe, please let me know what you thought in the comments and give it a star rating–thanks!

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