Crunchy Chicken And Rice Bake
A creamy, crunchy baked chicken and rice dish with green beans, mushrooms, pimento, and melted cheese, perfect for comforting family dinners and easy weeknight meals.
Ingredients
Instructions
- In a large saucepan, combine cream of mushroom soup with milk and heat to boiling, stirring constantly.
- Remove from heat and stir in cooked, cubed chicken, raw rice, drained green beans, drained sliced mushrooms, chopped pimento, 1/2 cup grated Cheddar cheese, and 1/2 can French fried onions.
- Pour the mixture into a 2-quart casserole dish.
- Bake covered at 350°F (175°C) for 40 minutes.
- Uncover and top with the remaining cheese and French fried onions.
- Bake uncovered for an additional 5 minutes until cheese is melted and toppings are golden.
Tips & Substitutions
For a twist, you can substitute the cream of mushroom soup with cream of chicken soup, or even make a homemade version using sautéed mushrooms and a roux. If you prefer a healthier option, use brown rice instead of white, but be sure to adjust the cooking time as brown rice takes longer to cook. Adding some herbs like thyme or rosemary can enhance the flavor.
Serving Suggestions
This Crunchy Chicken and Rice Bake pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For a heartier side, consider serving it alongside garlic bread or cornbread. It's a comforting dish perfect for family gatherings or weeknight dinners, and it can easily feed a crowd.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel, heating in 1-minute intervals until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until hot, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Chicken And Rice Bake contains roughly 862 calories, with 28g protein, 131g carbohydrates, and 26g fat. It is an excellent source of vitamin D (107% of the Daily Value), protein (56% of the Daily Value), and vitamin C (54% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1393mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken in this recipe?
Absolutely! Using leftover cooked chicken is a great time-saver and adds extra flavor. Just make sure to cube it into bite-sized pieces. You can also use rotisserie chicken for convenience, making this dish even quicker to prepare.
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just cover it tightly with plastic wrap. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
What can I do with leftovers?
Leftovers can be repurposed into a delicious lunch. Consider making a wrap with the chicken and rice mixture, or serve it over a baked potato. You can also add it to a salad for a hearty meal. It reheats well, so it's perfect for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).