Cheesy Chicken and Rice
Whip up a filling and fun dinner option with this cheesy chicken and rice recipe.
Published by St. Martin's Griffin
Editor's Note: It's a big debate in our house: rice or pasta? I usually lose the debate, if only because the greatest pleasure I have as a chef is to make someone something they love. For my husband, the kind of dish he loves usually involves rice. This comforting, cheesy dish comes together easily, all in one pot, and the results are ooey-gooey delicious!
Sometimes you don't want to make something new and exciting. Whether you're just looking for an easy option or love the classic combo of chicken and rice, this baked dish is the perfect weeknight dinner for the family. No one can complain about the simple dish that has everything you need to go to bed full and happy. Serve with a side of steamed veggies to complete the meal.
Preparation Time5 min
Cooking Time35 min
- 1 tablespoon olive oil
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 cup long-grain white rice, uncooked
- 1 (10-3/4-ounce) can cream of chicken soup
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 cups frozen mixed vegetables
- 2 cups shredded cheddar cheese
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until well browned, about 10 minutes. Remove the chicken and add the rice to the pan. Stir well until lightly toasted.
Stir in the cream of chicken soup, water, Worcestershire sauce, onion powder, lemon pepper seasoning, garlic powder, and Italian seasoning. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes.
Stir in the mixed vegetables and cheese. Return the chicken to the pan. Cover and cook for 5 minutes, until the chicken is warm, the cheese is melted, and the rice is tender. Let cool for about 5 minutes and serve.
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