Creamy Chicken Rice and Veggie Bake

11 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m

“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.”

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Adjust Servings

Original recipe yields 5 servings



  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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Reviews (11)

Rate This Recipe


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 microwaving (without chicken) to cook the rice. The flavor in the end was really good but this recipe needs revision by author.



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, and had the liquid ratio been accurate in the original I would have given it 5 stars. As it stands, though (as another reviewer has noted) the recipe need to be revised. I will be making this again, though adding 3 cups of water along with the milk.



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 get the nice creamy flavor but not the stickiness.

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



previous recipe:

Creamy Cheese-Broccoli Rice Bake


next recipe:

Chicken and Rice in Creamy Sauce