Creamy Chicken Rice and Veggie Bake


"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."


50 m {{adjustedServings}} servings 561 cals
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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  1. 13 Ratings


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 microwavin...

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, an...

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 g...