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Creamy Chicken & Rice Bake

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A cozy one-dish bake of tender cubed chicken and fluffy long-grain rice in a velvety, cheesy sauce, finished with fresh parsley.

Ingredients

Scale
  • 1½ lb (700 g) boneless chicken breast or thighs, cubed
  • 1½ cups (300 g) long-grain rice, uncooked
  • 2½ cups (600 ml) chicken broth
  • 1 cup (240 ml) cream or milk
  • 1 can cream of chicken or mushroom soup (optional, for extra creaminess)
  • 1 cup (100 g) shredded cheese (mozzarella or cheddar)
  • 1 tsp garlic powder, 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley to finish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken with garlic powder, paprika, salt, and pepper.
  3. Mix the rice, broth, cream, and soup in a baking dish.
  4. Nestle the chicken pieces into the mixture.
  5. Cover tightly with foil and bake for 45 minutes.
  6. Uncover, stir gently, and top with the cheese.
  7. Bake uncovered another 10-15 minutes, until bubbly and golden.
  8. Rest 5 minutes, garnish with parsley, and serve.

Notes

  • Do not use instant rice; only standard long-grain rice will maintain its texture during baking.
  • Let the dish rest for 5 minutes before serving so the sauce thickens properly.
  • Cover the dish tightly with foil to trap steam; any gaps will leave the rice crunchy.
  • Bring cream to room temperature before mixing to prevent curdling or separation.

Nutrition

Find it online: https://dishmio.com/creamy-chicken-rice-bake/