Creamy Classic Forgotten Chicken and Rice
A comforting one-dish meal with chicken and rice, enveloped in a creamy sauce and mixed vegetables, perfect for an easy weeknight dinner.
Equipment
- oven
- baking dish (9x13 inch)
- medium bowl
- whisk
- aluminum foil
Ingredients
Main Ingredients
- 1 ½ cups long-grain white rice
- 1 can (10.5 ounce) condensed cream of mushroom soup
- 1 can (10.5 ounce) condensed cream of celery soup
- 1 ½ cups milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 cup frozen mixed vegetables
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Spread the uncooked rice evenly over the bottom of the prepared baking dish, then arrange the chicken pieces on top of the rice.
Mixing and Baking
- In a medium bowl, whisk together the cream of mushroom soup, cream of celery soup, milk, onion powder, garlic powder, salt, and pepper until smooth.
- Pour the soup mixture evenly over the chicken and rice, then scatter the frozen mixed vegetables over the top.
- Cover the baking dish tightly with aluminum foil and bake for 45-55 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Serving
- Remove from oven and let stand covered for 5 minutes before serving.
Notes
For extra flavor, you can sauté the chicken pieces lightly before adding them to the dish. Ensure chicken is fully cooked for food safety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.