Creamy Chicken Rice and Veggie Bake Recipe - Allrecipes.com
  • READY IN 50 mins

Creamy Chicken Rice and Veggie Bake

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"This recipe is really simple! It is very inexpensive. You can add any veggies you like, and you can even add various different shredded cheeses for added flavor."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  1. Preheat oven to broil.
  2. Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
  3. Place chicken under broiler for 10 minutes, or until browned and crispy.
  4. In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
  5. Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
  6. Reduce oven temperature to 450 degrees F (230 degrees C).
  7. Bake for 30 minutes, or until rice and chicken are cooked through.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2006

When making this dish, I could tell on sight before I even began that there would not be enough liquid. I added 2 cups of water, and could have easily added some more. The flavor was great, and had the liquid ratio been accurate in the original I would have given it 5 stars. As it stands, though (as another reviewer has noted) the recipe need to be revised. I will be making this again, though adding 3 cups of water along with the milk.

 
Most Helpful Critical Review
Dec 07, 2003

This recipe is REALLY lacking on liquid to cook rice. I doubled the milk in the beginning and still was not enough. I had to spend an extra 20 minutes adding water and more milk and microwaving (without chicken) to cook the rice. The flavor in the end was really good but this recipe needs revision by author.

 

13 Ratings

Nov 07, 2003

Just pondering this - but what I would do when making this is divide the one and a quarter cups of milk up evenly between the packages of Rice-A-Roni and use water for the rest. Then you would get the nice creamy flavor but not the stickiness.

 
May 09, 2011

I did this a little different. I split everything in the recipe in half (because its only for 2 people) except for the cream of chicken soup and the milk (used what the recipe calls for) and then I used just 2 pork chops instead of chicken and baked it 5-10 minutes longer than recipe calls for w/ the pork chops cut into slices and it was AWESOME! I've also done it w/ chicken but same thing w/ cutting everything in half except for soup and milk because it's too dry if you do it exactly by the recipe in my opinion.

 
Aug 02, 2008

This has potential. agree with others - needs a lot more liquid. Maybe prepare rice as directed before assembling recipe?!? Also it doesn't mention veggies or the amount to add. I added sliced yellow squash, zucchini, diced onion (saute before). I also used boneless, skinless chicken breasts instead of thighs. Once I compensated with water, it was better! I'll try again preparing rice ahead.

 
Jan 14, 2008

I used chicken drumsticks and removed the skin after cooking for about five minutes. I added one can of water after the cream of chicken soup and one can of chicken broth to the mixture. I also used one cup of regular rice and one box of rice a roni. I added one cup of frozen corn and one of frozen broccoli. I thought this was fine, not amazing, and will probably not make it again. But my husband loved it, he loves all concoctions of rice and veggies with chicken, so thus it gets three stars.

 
Sep 12, 2006

I made this recipe because my family likes chicken rice-a-roni. Following the advice of others, I added 2 cups of water and that worked for the rice, but this recipe was just too salty and had an overpowering pepper taste(and I only used 1 tsp pepper!). Just curious about the "veggies" in the title. Definitely some ingredients were left out of this recipe.

 
Nov 06, 2009

I made this tonight and we thought that it tasted very good. It was a simple and easy recipe. I did take advice from some of the reviewers and added some water to it. I added about a can and a half using my soup can. I do think that there is entirely too much pepper. Hubby and I can usually handle spices very well but this was overkill. I think that if you use half of the pepper then it will be perfect.

 

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Nutrition

  • Calories
  • 561 kcal
  • 28%
  • Carbohydrates
  • 95.3 g
  • 31%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 2755 mg
  • 110%

* Percent Daily Values are based on a 2,000 calorie diet.

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