Creamy Chicken Rice Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded cheddar cheese, with extra for sprinkling
02 -
1 cup dry long-grain rice, uncooked
03 -
1/2 cup milk, any kind you prefer
04 -
2 cups chicken stock
05 -
2 cups cooked chicken, diced or pulled apart
06 -
1 can (10.5 oz) creamy mushroom soup
07 -
1 can (10.5 oz) creamy chicken soup
→ Seasonings
08 -
A dash of pepper and salt, adjust to taste
09 -
1 tsp onion seasoning powder
10 -
1 tsp garlic seasoning powder
→ Topping
11 -
2 tbsp of melted butter, unsalted works well
12 -
1/2 cup of crispy panko crumbs
# Instructions:
01 -
Heat up your oven to 350°F (175°C) and grease up a casserole dish (9x13 inches).
02 -
In a big mixing bowl, toss in the rice, both canned soups, chicken stock, milk, and all the seasonings. Stir it up until there aren't any lumps left.
03 -
Mix the cooked chicken and 1 cup of shredded cheese into the wet mixture. Be sure every bite gets coated nicely.
04 -
Pour the mixture into your greased dish and smooth it out evenly so it cooks right.
05 -
Evenly spread a little extra shredded cheddar cheese on top of the mixture.
06 -
Mix together your panko crumbs and melted butter in a small bowl. Then, sprinkle this buttery topping on top of the cheese.
07 -
Cover the dish with foil and pop it in the oven for about 30 minutes. Then, take the foil off and bake another 15 minutes, or until the rice is soft and the top has a nice golden glow.
08 -
Let it sit for a few minutes before slicing. It pairs great with a side of veggies or fresh greens.
# Notes:
01 -
You can make this dish in advance and stash it in the fridge before baking.
02 -
Leftover rotisserie chicken is a great shortcut for this.