Cheesy Chicken And Rice Bake

Name: Cheesy Chicken and Rice Bake (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tsp Paprika; 1/2 tsp Garlic powder; 1 can Cream of mushroom soup; 1/2 cup Chicken broth; 1/4 cup Heavy cream; 1 tbsp Butter; 1/4 cup Dry white wine; 1 cup Long-grain white rice; 2 cups Chicken broth; 1 cup Shredded cheddar cheese; 1/2 cup Shredded Monterey Jack cheese; 1 cup Frozen peas and carrots; 1/2 cup Sliced mushrooms; 1/4 cup Diced onion

⏱1h 15m

👥6

🔥500 cal

Medium

🍽️American

A slightly more refined version of the classic bake, featuring sautéed vegetables and a richer sauce. This version adds depth of flavor without being overly complicated.

1.5 lbs Boneless skinless chicken breasts

1 tsp Paprika

1/2 tsp Garlic powder

1 can Cream of mushroom soup

1/2 cup Chicken broth

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥500 cal

Medium

🍽️American

A slightly more refined version of the classic bake, featuring sautéed vegetables and a richer sauce. This version adds depth of flavor without being overly complicated.

#comfort food #family dinner #homestyle cooking

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with paprika and garlic powder.
Cook Rice according to package directions using Chicken broth. Set aside.
In a skillet, melt Butter over medium heat. Sauté Onion and Mushrooms until softened, about 5 minutes.
Deglaze the skillet with white wine, scraping up any browned bits. Cook until wine is almost evaporated.
In a bowl, combine Cream of mushroom soup, Chicken broth, and Heavy cream. Stir in sautéed vegetables.
In a 9x13 inch baking dish, layer cooked Rice, Chicken, and Sauce. Stir to combine.
Sprinkle Cheddar and Monterey Jack cheese and Peas and carrots evenly over the top.
Bake for 25-30 minutes, or until bubbly and cheese is melted and golden brown.

Ingredients

1.5 lbs 680 g Boneless skinless chicken breasts
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Garlic powder
1 can 10.75 oz Cream of mushroom soup
1/2 cup 120 mL Chicken broth
1/4 cup 60 mL Heavy cream
1 tbsp 15 mL Butter
1/4 cup 30 mL Dry white wine
1 cup 195 g Long-grain white rice
2 cups 480 mL Chicken broth
1 cup 113 g Shredded cheddar cheese
1/2 cup 57 g Shredded Monterey Jack cheese
1 cup 140 g Frozen peas and carrots
1/2 cup 70 g Sliced mushrooms
1/4 cup 30 g Diced onion

Equipment

9x13 inch baking dish
Large pot
Skillet
Mixing bowl

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with paprika and garlic powder.
Cook Rice according to package directions using Chicken broth. Set aside.
In a skillet, melt Butter over medium heat. Sauté Onion and Mushrooms until softened, about 5 minutes.
Deglaze the skillet with white wine, scraping up any browned bits. Cook until wine is almost evaporated.
In a bowl, combine Cream of mushroom soup, Chicken broth, and Heavy cream. Stir in sautéed vegetables.
In a 9x13 inch baking dish, layer cooked Rice, Chicken, and Sauce. Stir to combine.
Sprinkle Cheddar and Monterey Jack cheese and Peas and carrots evenly over the top.
Bake for 25-30 minutes, or until bubbly and cheese is melted and golden brown.

Nutrition per serving

Calories 500

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0 reviews

Cheesy Chicken And Rice Bake

Cheesy Chicken And Rice Bake

Ratings & Reviews

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