Is there anything more comforting than a warm, hearty casserole bubbling in the oven? This Chicken and Vegetable Rice Bake is a family favorite, passed down through generations. It's a delicious and easy recipe, perfect for a weeknight dinner or a cozy weekend meal. This recipe is a celebration of homemade cooking, bringing together tender chicken, colorful vegetables, and fluffy rice in a creamy, cheesy sauce. Get ready for a taste of pure comfort!
Ingredients: You'll Need These Simple Items
This recipe uses readily available ingredients, making it perfect for a quick dinner idea.
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup cooked long-grain rice
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas and corn mix
- Salt and pepper to taste
Step-by-Step Instructions: Making the Magic Happen
Follow these simple steps and you'll be enjoying this delicious dish in no time.
- Prepare the Chicken: Season the chicken cubes generously with salt and pepper.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the green bell pepper and cook for another 2-3 minutes.
- Cook the Chicken: Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Combine Ingredients: In a large bowl, combine the cooked chicken and vegetables with the cream of mushroom soup, milk, and cooked rice. Mix well to combine.
- Assemble and Bake: Pour the mixture into a greased 9x13 inch baking dish. Stir in the frozen peas and corn mix and top with shredded cheddar cheese.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and heated through. The cheese should be melted and slightly golden brown.
Cooking Tips for a Perfect Bake
- For extra flavor, use homemade chicken broth instead of milk.
- Feel free to add other vegetables, such as broccoli, zucchini, or mushrooms.
- If you don't have cream of mushroom soup, you can easily make a creamy sauce from scratch using butter, flour, milk, and mushrooms.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations to Suit Your Taste
This recipe is incredibly versatile. Here are a few ideas to customize it to your liking:
- Spicy Chicken and Vegetable Bake: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy twist.
- Mediterranean Chicken and Vegetable Bake: Substitute feta cheese for cheddar and add some chopped Kalamata olives and sun-dried tomatoes.
- Cheesy Chicken and Broccoli Rice Bake: Replace the mixed vegetables with broccoli florets and increase the amount of cheese.
Nutritional Information (Per Serving, Approximate)
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This hearty and healthy meal is perfect for a quick and easy dinner, and a great way to enjoy delicious homemade cooking. Enjoy!