Creamy Chicken and Veggie Rice Bake Recipe: A Comforting Classic

Creamy chicken and veggie rice bake changes ordinary ingredients into a mouthwatering comfort meal that promises warmth and satisfaction.

Home cooks treasure this hearty dish for its incredible versatility and forgiving preparation method.

Rich, velvety textures blend seamlessly with tender protein and vibrant vegetables, creating a symphony of flavors that dance across your palate.

Weeknight dinners demand simple yet delicious solutions, and this recipe answers that call with remarkable ease.

Each forkful delivers a perfect balance of creamy sauce, protein, and grains that feels simultaneously indulgent and nourishing.

Families adore how quickly this one-pan marvel comes together, making meal planning a breeze.

Budget-friendly ingredients combine to produce a restaurant-worthy casserole that will have everyone requesting seconds.

Tips for Creamy Rice Bake

• Choose the Right Rice: Select long-grain white rice for optimal texture and even cooking, preventing mushy or undercooked grains.
• Perfectly Season Chicken: Pat chicken thighs dry before seasoning to help spices adhere and create a delicious golden crust.
• Control Sauce Consistency: Whisk continuously when adding broth and milk to prevent lumps and achieve a silky, smooth sauce.
• Layer Flavors Strategically: Use low-sodium chicken broth to manage salt levels and allow for more precise seasoning throughout the dish.
• Cheese Melting Technique: Let residual oven heat gently melt cheese to avoid overcooking or burning, ensuring a smooth, creamy topping.

Save Chicken Rice Bake Smart

• Refrigeration: Transfer cooled chicken and rice bake to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3-4 days, ensuring maximum freshness and food safety.
• Reheating in Oven: Preheat oven to 350°F. Cover the dish with foil to prevent drying out. Warm for 15-20 minutes until heated thoroughly, checking internal temperature reaches 165°F for safe consumption.
• Microwave Option: Place individual portions on a microwave-safe plate. Heat in 1-minute intervals, stirring between each to distribute warmth evenly. Add a splash of chicken broth to maintain moisture and prevent rice from becoming tough.

Pairing Options for Chicken Rice

• Pair with Crisp Chardonnay: A light, buttery Chardonnay complements the creamy sauce and balances the rich chicken, cutting through the dish's richness with its subtle oak and citrus notes.
• Serve Alongside Bright Salad: Create a fresh mixed green salad with a tangy vinaigrette to contrast the warm, comforting casserole and add a zesty counterpoint to the creamy rice.
• Match with Crusty Garlic Bread: Rustic garlic bread provides the perfect crunchy texture to scoop up the creamy sauce and adds a savory, aromatic element that enhances the overall meal experience.
• Recommend Sparkling Apple Cider: A non-alcoholic sparkling apple cider offers a sweet and bubbly accompaniment that refreshes the palate between bites of the hearty chicken and rice bake.

Variations on Chicken Rice Bake

• Spicy Southwest Chicken Casserole: Replace frozen vegetables with corn, black beans, and diced green chiles. Swap cheddar for pepper jack cheese and add a sprinkle of chili powder for extra kick.
• Mediterranean Herb Chicken Rice: Use orzo instead of rice, incorporate chopped spinach, diced tomatoes, and crumbled feta. Season chicken with oregano, basil, and garlic for a Mediterranean flair.
• Creamy Mushroom Chicken Bake: Add sliced cremini or shiitake mushrooms during the onion sauté stage. Include a splash of white wine in the sauce and top with gruyère cheese for a rich, earthy version.
• Coconut Curry Chicken Fusion: Substitute half the milk with coconut milk and add curry powder to the sauce. Mix in golden raisins and serve with chopped cilantro for a vibrant, global-inspired dish.

What Makes Chicken Rice Bake Cozy

• Creamy Comfort in One Dish: Experience a hearty, soul-warming meal that combines tender chicken, fluffy rice, and colorful vegetables in a rich, velvety sauce that hugs every single bite.
• Quick and Easy Weeknight Winner: Minimal prep work and simple cooking techniques make this recipe perfect for busy home cooks who want a delicious, nutritious dinner without spending hours in the kitchen.
• Customize Your Flavor Adventure: Swap out vegetables, experiment with different cheese types, or adjust seasonings to match your family's taste preferences, making this dish endlessly adaptable and exciting.

Chicken Veggie Rice Ingredients

• Chicken Thighs: Hearty and flavorful meat that provides the main protein source for the dish, best when boneless and skinless.

• Unsalted Butter: Adds rich flavor and helps sauté onions smoothly.
• Milk: Creates creamy texture in the sauce.
• Shredded Cheddar Cheese: Provides a melty, tangy topping that adds extra richness.

• Yellow Onion: Builds a flavor base for the sauce, adding sweetness and depth.

• All-Purpose Flour: Thickens the sauce and helps create a smooth consistency.
• Kosher Salt: Enhances overall seasoning and balances flavors.
• Black Pepper: Adds a mild heat and complements the chicken.

• Chicken Broth: Provides a rich, savory foundation for the sauce.

• Frozen Vegetables: Adds nutrition and convenience, mixed variety works well.

• Cooking Spray: Prevents sticking and helps easy dish removal.
• Aluminum Foil: Covers the dish during initial baking to retain moisture.

• Uncooked Rice: Absorbs sauce and creates a hearty base for the dish.

Cook Chicken Rice Bake Step-by-Step

Step 1: Prepare Oven and Baking Setup

Adjust oven rack to middle position. Preheat oven to 375°F. Spray 11×7-inch baking dish with cooking spray.

Step 2: Sauté Flavorful Onion Base

• Diced yellow onion
• Kosher salt

Cook onions until soft and translucent, about 3-5 minutes.

Step 3: Create Creamy Sauce

• Chicken broth
• Milk

Whisk to remove lumps. Add black pepper. Bring to boil and stir until sauce thickens, around 3 minutes.

Step 4: Combine Rice and Vegetables

Mix uncooked rice and frozen vegetables in prepared baking dish. Pour thickened sauce over ingredients. Stir to distribute evenly.

Step 5: Add Seasoned Chicken

• Salt
• Black pepper

Gently nestle chicken into rice and vegetable mixture. Cover dish tightly with aluminum foil.

Step 6: Initial Baking

Bake covered for 1 hour. Verify rice tenderness and chicken internal temperature reaches 160°F.

Step 7: Finish with Cheesy Topping

Remove foil. Sprinkle shredded cheddar cheese evenly over dish. Return to turned-off oven. Allow cheese to melt for 2-4 minutes.

Step 8: Serve and Enjoy

Let dish rest for a few minutes. Serve hot and savor the creamy, comforting meal.

Creamy Chicken And Veggie Rice Bake Recipe

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4.9 from 31 reviews

• Total Time: 1 hour 25 minutes
• Yield: 6 1x

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Description

Creamy Chicken and Veggie Rice Bake delivers comfort through simple, hearty ingredients blended with rich, cheesy goodness. Mediterranean-inspired flavors mingle in this one-pan wonder that promises warmth and satisfaction on your dinner table.

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Ingredients

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Protein:

• 1.5 pounds boneless, skinless chicken thighs
• ½ cup shredded cheddar cheese

Rice and Vegetables:

• ¾ cup uncooked long-grain white rice
• 3 cups frozen mixed vegetables (carrots, corn, peas, and green beans)
• 1 cup diced yellow onion (from 1 medium onion)

Liquids and Seasonings:

• 1 ¾ cups low-sodium chicken broth
• ½ cup whole or 2% milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• Cooking spray
• Hot sauce (for serving)

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Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the middle. Thoroughly grease an 11×7-inch (28×18 centimeters) baking dish with cooking spray to prevent sticking.
2. In a large skillet, melt unsalted butter over medium heat. Add diced yellow onion and kosher salt, gently sautéing until the onion becomes translucent and softened, approximately 3 to 5 minutes.
3. Evenly dust all-purpose flour over the sautéed onions, continuously stirring for one minute to create a smooth base. Slowly incorporate chicken broth and milk, whisking vigorously to eliminate any potential lumps. Introduce black pepper and simmer until the sauce thickens and becomes velvety, about 3 minutes.
4. Transfer uncooked rice and frozen vegetables into the prepared baking dish. Carefully pour the thickened sauce over the mixture, stirring gently to ensure uniform distribution of ingredients.
5. Season chicken thighs with remaining salt and black pepper. Gently nestle the seasoned chicken pieces into the rice and vegetable mixture, ensuring even coverage.
6. Securely cover the baking dish with aluminum foil, creating a tight seal to trap moisture and steam.
7. Bake the covered dish for 60 minutes, or until rice reaches desired tenderness and chicken internal temperature hits 160°F (71°C).
8. Remove foil and sprinkle shredded cheddar cheese evenly across the surface. Return to the turned-off oven, allowing residual heat to melt the cheese for 2 to 4 minutes until perfectly golden and bubbling.

Notes

• Prep Shortcut: Use pre-cooked rotisserie chicken to slash cooking time and add instant flavor boost.
• Veggie Flexibility: Swap frozen mixed vegetables with fresh seasonal options or your favorite vegetable medley for personalized nutrition.
• Rice Selection: Long-grain white rice works best, but brown rice can be substituted with extended baking time to ensure proper tenderness.
• Cheese Variation: Experiment with different cheese types like monterey jack, pepper jack, or gruyere for unique flavor profiles.
• Make-Ahead Magic: Assemble the entire dish up to 24 hours in advance and refrigerate, then bake when ready for convenient meal planning.
• Leftover Love: Store covered in refrigerator for 3-4 days, reheating gently to maintain moisture and prevent rice from drying out.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 357 kcal
• Sugar: 3 g
• Sodium: 590 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 135 mg