Description
This Baked Chicken and Rice with Garden Vegetables is a comforting dish that combines tender, juicy chicken with fluffy rice and a medley of vibrant vegetables. The creamy sauce envelops each bite, creating a rich and satisfying flavor experience that is both hearty and wholesome.
Ingredients
Scale
- Chicken: 4 boneless, skinless chicken breasts
- Rice: 1 cup long-grain white rice, rinsed
- Vegetables:
- 1 cup diced carrots
- 1 cup chopped broccoli
- 1 cup diced bell peppers
- Liquid: 2 cups chicken broth
- Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Creamy Sauce:
- 1 cup cream of chicken soup
- 1/2 cup sour cream
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- In a greased 9×13 inch baking dish, spread the rinsed rice evenly across the bottom.
- Layer the diced vegetables over the rice, followed by the chicken breasts on top.
- Pour the creamy mixture over the chicken and vegetables, ensuring everything is well coated.
- Pour the chicken broth around the edges of the dish, being careful not to disturb the layers.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute the cream of chicken soup with a low-fat alternative or homemade sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
Keywords: Baked Chicken and Rice, Chicken and Rice Casserole, Creamy Chicken Dish, Garden Vegetables, One-Pan Meal, Comfort Food, Easy Dinner Recipe, Family-Friendly Meal, Healthy Chicken Recipe, Rice Casserole, American Cuisine, Gluten-Free Dinner, Quick Weeknight Dinner, Chicken Recipe, Vegetable Casserole