Print

Easy $10 Budget Chicken and Rice Bake

budget chicken and rice bake - featured image
Print Recipe

A budget-friendly, creamy chicken and rice bake that’s perfect for busy weeknights. This one-dish meal uses simple ingredients and comes together with minimal prep, delivering a hearty and delicious dinner that even casserole skeptics will love.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice (uncooked)
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 2 cups low-sodium chicken broth (or water + 1 bouillon cube)
  • 1/2 cup milk (any kind)
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon paprika
  • 1 cup frozen peas and carrots (thawed, optional)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels.
  2. Season both sides of the chicken thighs with salt, pepper, and garlic powder.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side, until golden brown. (Optional but recommended.)
  4. In a large bowl, whisk together the cream of mushroom soup, chicken broth, milk, diced onion, minced garlic, dried thyme, and paprika. Stir in the uncooked rice.
  5. Pour the rice mixture into a greased 9×13-inch baking dish. Spread evenly. Nestle the browned chicken thighs on top, pushing them slightly into the liquid. If using frozen peas and carrots, scatter them around the chicken.
  6. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Do not peek.
  7. After 40 minutes, remove the foil carefully. If adding cheese, sprinkle it on top. Bake uncovered for another 10-15 minutes, until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
  8. Let the dish rest for 5 minutes before serving. Fluff the rice with a fork before scooping.

Notes

For best results, use standard long-grain white rice, not instant or jasmine rice. Covering the dish tightly for the first 40 minutes is essential to cook the rice properly. Chicken thighs stay juicier than breasts. If using chicken breasts, check internal temperature at 35 minutes to avoid drying out. To make ahead, assemble the dish and refrigerate overnight; add 10 minutes to the covered baking time.

Nutrition

Keywords: budget chicken and rice bake, easy chicken casserole, one-dish chicken dinner, cheap weeknight meal, creamy chicken and rice

Find it online: https://evabake.com/easy-10-budget-chicken-and-rice-bake/