Dump Meals

Dump and Bake

Chicken and Rice Bake

dumpmeals.com/recipes/chicken-and-rice-bake/

Raw chicken thighs and uncooked rice baked under foil in a creamy broth. Serve with green beans.

Serves
6
Prep
15 minutes
Bake
375°F, 60 to 75 minutes
Pan
9-by-13-inch baking dish

Chicken and rice bake is a full dinner in one dish. Uncooked long-grain rice goes into the dish with hot broth and cream of chicken soup, with chicken thighs on top. As it bakes tightly covered, the rice absorbs the liquid and the chicken juices, and the chicken cooks through.

Use hot broth, not cold, so the rice starts cooking right away. Use long-grain white rice, not instant or brown rice, which cook differently. Check the chicken with a thermometer, and make sure the rice is tender before serving. Green beans, peas or a simple salad are good sides.

Rice varieties differ, so the rice may need a little more time or liquid. Check it at the end and add hot broth if needed. A squeeze of lemon over the finished dish brightens the flavor.

Ingredients

Into the dish

  • 2 pounds boneless skinless chicken thighs
  • 1½ cups long-grain white rice, uncooked, not instant
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 2½ cups chicken broth, hot
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • nonstick cooking spray

Near the end

  • ¼ cup chicken broth, extra, hot, only if the rice is still firm

Directions

  1. Heat the oven to 375°F. Spray a 9-by-13-inch baking dish.
  2. Heat the broth until steaming, in a pot or the microwave.
  3. Stir the rice, soup, hot broth, onion and garlic together in the dish. Spread evenly.
  4. Lay the chicken on top. Sprinkle with garlic powder, paprika, salt and pepper.
  5. Cover tightly with foil. Bake 60 to 75 minutes.
  6. Check the chicken with a thermometer. It must read at least 165°F. Check that the rice is tender.
  7. If the rice is still firm, add 1/4 cup hot broth, cover and bake 10 minutes more.

It's done when the chicken reads at least 165°F in the thickest piece, and the rice is tender with no hard center. The liquid has been absorbed. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • A tight foil seal keeps the steam in. Crimp the edges all around.
  • Do not stir or lift the foil during baking.

Food-safety sources

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