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Baked Chicken And Instant Rice Recipes

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Baked Chicken and Rice Casserole Easy One Dish Recipe
Baked Chicken and Rice Casserole Easy One Dish Recipe from kristineskitchenblog.com

Description

Baked chicken and instant rice recipes are perfect for those who want a healthy and delicious meal that doesn't require too much time and effort to prepare. This recipe combines the flavors of juicy chicken and fluffy rice with a blend of spices and herbs that will tantalize your taste buds. It's a one-pot meal that's perfect for busy weeknights or lazy weekends.

Prep Time

The prep time for this recipe is around 10 minutes.

Cook Time

The cook time for this recipe is around 25-30 minutes.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup instant rice
  • 1 can cream of mushroom soup
  • 1/2 cup water
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • Salt and pepper to taste

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Sharp knife

Method

  1. Preheat your oven to 375°F.
  2. In a mixing bowl, whisk together the cream of mushroom soup, water, Parmesan cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
  3. Add the instant rice to the mixture and stir to combine.
  4. Pour the mixture into a 9x13 inch baking dish.
  5. Season the chicken breasts with salt and pepper and place them on top of the rice mixture.
  6. Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the chicken is cooked through and the rice is tender.
  7. Remove the foil and bake for an additional 5-10 minutes to brown the chicken and rice.
  8. Remove from the oven and let it rest for 5 minutes before serving.
  9. Garnish with fresh herbs like parsley or thyme if desired.
  10. Serve and enjoy!

Notes

  • You can use any type of instant rice for this recipe, but brown rice will take longer to cook.
  • If you want to add some vegetables to this recipe, you can add frozen peas, carrots, or green beans to the rice mixture before baking.
  • If you want to make this recipe ahead of time, you can assemble the dish and refrigerate it until you're ready to bake it.

Nutrition Info

Each serving of this baked chicken and instant rice recipe contains approximately:

  • Calories: 400
  • Protein: 40g
  • Carbohydrates: 25g
  • Fat: 15g
  • Sodium: 1100mg

Recipe Tips

  • If you don't have cream of mushroom soup, you can use cream of chicken or cream of celery soup instead.
  • If you want to make this recipe dairy-free, you can omit the Parmesan cheese or use a dairy-free alternative.
  • If you want to make this recipe gluten-free, make sure to use a gluten-free cream of mushroom soup and check that your instant rice is certified gluten-free.

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