Dump-and-Bake Cheesy Chicken and Rice
Dump it in the dish, bake it once, and dinner handles itself.
When you’re tired and still need a real dinner, this dump-and-bake cheesy chicken and rice casserole is a good call. You stir everything together in one baking dish, slide it into the oven, and let it turn into a cozy, complete meal with very little babysitting. It’s not fancy, and that’s the point: tender chicken, creamy rice, and melted cheese with enough vegetables to count as dinner. Expect comforting, straightforward flavor, not a crispy top or restaurant-level layers. This is the kind of meal that helps you get fed with minimal decisions, minimal dishes, and a warm plate in under an hour.
Ingredients
- 1 lb boneless skinless chicken breasts — cut into 1-inch pieces
- 1 cup long-grain white rice — uncooked
- 1 cup shredded cheddar cheese — plus more for topping if you want extra melt
- 1 cup frozen peas and carrots — no need to thaw
- 1 unit yellow onion — finely chopped
- 2 unit garlic cloves — minced
- 2 cup chicken broth — low-sodium if you prefer
- 1 cup milk — any kind
- 2 tbsp butter — melted
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp dried thyme
- 1 tbsp olive oil
Method
- 1 Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish with the olive oil.
- 2 In the dish, stir together the rice, chicken, onion, garlic, peas and carrots, broth, milk, butter, salt, pepper, paprika, and thyme until evenly combined.
- 3 Cover tightly with foil and bake for 30 minutes.
- 4 Remove the foil, stir well, and check that the rice is mostly tender. If it still looks a little firm, cover and bake 5 to 10 minutes more.
- 5 Stir in 1 cup of the cheddar cheese, then sprinkle the rest over the top. Bake uncovered for 3 to 5 minutes, until the cheese melts and the chicken is cooked through.
- 6 Let it sit for 5 minutes before serving so the rice finishes absorbing the sauce.
Variations
- Vegetarian swap — Replace the chicken with 2 cups of canned chickpeas, rinsed and drained, and use vegetable broth instead of chicken broth.
- Faster swap — Use rotisserie chicken and stir it in after the rice has baked for 25 minutes, then finish with the cheese on top.
- Substitutions — Swap cheddar for Monterey Jack, use broccoli florets instead of peas and carrots, or add a pinch of cayenne for more heat.
Notes
For food safety, the chicken should reach 165°F in the center. If your rice is still a little firm after baking, add a splash of broth, cover, and give it a few more minutes in the oven. This is a flexible casserole: the exact veggie mix can change as long as the liquid stays about the same.
Equipment that helps
- 9x13-inch baking dish — It gives the rice enough surface area to cook evenly without extra pans.
- Aluminum foil — It traps steam so the rice softens before the cheese goes on top.
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