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Cheesy Chicken and Rice Bake

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“Got this from a magazine, and looking forward to trying it. It seems like it has ingredients most would have on hand, so it's a great last minute meal, and sounds tasty.”
READY IN:
50mins
SERVES:
4-6
YIELD:
4 chicken breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix soup, water, rice, onion powder and black pepper in 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
  2. Cover and bake at 375* for 45 mins or until chicken is no longer pink and rice is done. Top with cheese.
  3. Optional: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
  4. For a Mexican twist: Omit onion powder and pepper. Add 1 teaspoons chili powder to soup mixture. Substitute mexican cheese blend for the cheddar.
  5. For an Italian twist: Omit onion powder and pepper. Add 1 teaspoons Italian seasoning, crushed, to soup mixture. Substitute 1/3 cup shredded parmesan cheese for the cheddar cheese.

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