Herb-Infused Chicken and Rice Bake

Recipe Collection: Dinner

Herb-Infused Chicken and Rice Bake transforms your dinner routine with a comforting American classic that combines tender chicken breasts with a rich mushroom sauce and perfectly cooked rice. This non-vegetarian dish is gluten and dairy-free, making it suitable for various dietary needs. The blend of spices adds depth, while the one-dish preparation ensures easy cleanup. Perfect for family gatherings or weeknight meals, this recipe is versatile enough to pair with steamed vegetables or a fresh salad.

Select this recipe on the easyChef Pro App for personalized recommendations, AI-powered pantry tracking, and a smart shopping list that helps you save on ingredients. Get organized and follow step-by-step guides to create a delicious meal today!

Overview

This Herb-Infused Chicken and Rice Bake elevates the classic one-dish meal with a rich blend of spices and a creamy mushroom sauce. Perfect for a cozy family dinner, this dish combines tender chicken breasts with perfectly cooked rice, all baked to perfection in a single dish for easy cleanup.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 60 minutes

Ingredients

• 10.75 Ounces (oz) can Campbell's® Condensed Cream of Mushroom Soup
• 1.33 Cups chicken broth
• 1 Cup uncooked regular long-grain white rice
• 0.25 Teaspoon (tsp) paprika, divided
• 0.25 Teaspoon (tsp) ground black pepper, divided
• 0.5 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) onion powder
• 0.25 Teaspoon (tsp) turmeric
• 0.25 Teaspoon (tsp) curry powder
• 4 Skinless, boneless chicken breasts
• 1 Cup mixed vegetables, steamed
• 1 Tablespoon (tbsp) olive oil
• 1 Teaspoon (tsp) Worcestershire sauce

Steps

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a 2-quart shallow baking dish, mix the cream of mushroom soup, chicken broth, uncooked rice, 0.25 teaspoons of paprika, 0.25 teaspoons of black pepper, garlic powder, onion powder, turmeric, curry powder, and Worcestershire sauce. Stir until well combined.
3. If using, add the steamed mixed vegetables to the rice mixture and stir to incorporate.
4. Season the chicken breasts with the remaining paprika and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. Place the seared chicken breasts on top of the rice mixture in the baking dish. Cover the dish with aluminum foil.
6. Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
7. Let the dish rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Enjoy your homemade Herb-Infused Chicken and Rice Bake!