Creamy Chicken and Veggie Rice Bake

Description

Introducing the Creamy Chicken and Veggie Rice Bake – a perfect blend of comfort food and nutritional value. This dish features tender chicken thighs embedded in creamy sauce, alongside a colorful array of vegetables and rice, all under a delicious layer of melted cheddar cheese. It’s a simple, hearty meal ideal for busy weeknights or relaxed weekend dinners.

Ingredients

• Cooking spray
• 3 tablespoons unsalted butter
• 1 cup diced yellow onion (from 1 medium onion)
• 2 teaspoons kosher salt, divided
• 3 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup whole or 2% milk
• 3/4 teaspoon freshly ground black pepper, divided
• 3/4 cup uncooked long-grain white rice
• 3 cups frozen mixed vegetables (carrots, corn, peas, and green beans)
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup shredded cheddar cheese (4 ounces)
• Hot sauce, for serving

Step-by-step Directions

1. Prepare Oven and Baking Dish

Arrange a rack in the middle of the oven and heat to 375°F. Coat an 11×7-inch or 1.5-quart baking dish with cooking spray.

2. Sauté the Onion

Melt the unsalted butter in a large skillet over medium heat. Add the diced yellow onion and 1.5 teaspoons of kosher salt. Sauté until the onion is soft but not browned, about 3 to 5 minutes.

3. Make the Sauce

Sprinkle the all-purpose flour evenly over the sautéed onions, stirring constantly for 1 minute. Gradually pour in the chicken broth and milk, whisking to eliminate lumps. Add 1/4 teaspoon of the black pepper. Bring the mixture to a boil and stir until the sauce thickens—about 3 minutes.

4. Combine Ingredients in Baking Dish

Mix the uncooked rice and frozen vegetables in the prepared baking dish. Pour the thickened sauce over them, stirring to ensure even distribution.

5. Add Chicken

Season the chicken thighs with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Nestle the chicken into the rice and vegetable mix. Cover the dish tightly with aluminum foil.

6. Bake

Bake covered for 1 hour, or until the rice is tender and the chicken’s internal temperature reaches 160°F.

7. Add Cheese and Finish Baking

Uncover, sprinkle evenly with shredded cheddar cheese, and return to the turned-off oven. Let it sit in the residual heat until the cheese melts, about 2 to 4 minutes.

Servings & Preparation Time

• Servings: 6
• Preparation Time: 20 minutes
• Cooking Time: 1 hour and 5 minutes

Tips for Storage & Reheating

• Allow the casserole to cool completely before storing.
• Keep leftovers in airtight containers and refrigerate for up to 3 days.
• Reheat in the microwave or oven until thoroughly warm. Add a splash of water or milk to keep the rice moist during reheating.

Conclusion

The Creamy Chicken and Veggie Rice Bake is not just a feast for your taste buds but also a great solution for any family’s weeknight dinner. It combines health, convenience, and taste in one dish. With this recipe, a satisfying meal is just an hour away. Enjoy this heartwarming meal with a drizzle of hot sauce for those who appreciate a spicy kick!

Creamy Chicken and Veggie Rice Bake

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• Author: Dulcia
• Total Time: 58 minute
• Yield: 6 servings 1x

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Description

Introducing the Creamy Chicken and Veggie Rice Bake – a perfect blend of comfort food and nutritional value. This dish features tender chicken thighs embedded in creamy sauce, alongside a colorful array of vegetables and rice, all under a delicious layer of melted cheddar cheese. It’s a simple, hearty meal ideal for busy weeknights or relaxed weekend dinners.

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Ingredients

Scale 1x2x3x

• Cooking spray
• 3 tablespoons unsalted butter
• 1 cup diced yellow onion (from 1 medium onion)
• 2 teaspoons kosher salt, divided
• 3 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup whole or 2% milk
• 3/4 teaspoon freshly ground black pepper, divided
• 3/4 cup uncooked long-grain white rice
• 3 cups frozen mixed vegetables (carrots, corn, peas, and green beans)
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup shredded cheddar cheese (4 ounces)
• Hot sauce, for serving

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Instructions

1. Prepare Oven and Baking Dish: Arrange a rack in the middle of the oven and heat to 375°F. Coat an 11×7-inch or 1.5-quart baking dish with cooking spray.
2. Sauté the Onion: Melt the unsalted butter in a large skillet over medium heat. Add the diced yellow onion and 1.5 teaspoons of kosher salt. Sauté until the onion is soft but not browned, about 3 to 5 minutes.
3. Make the Sauce: Sprinkle the all-purpose flour evenly over the sautéed onions, stirring constantly for 1 minute. Gradually pour in the chicken broth and milk, whisking to eliminate lumps. Add 1/4 teaspoon of the black pepper. Bring the mixture to a boil and stir until the sauce thickens—about 3 minutes.
4. Combine Ingredients in Baking Dish: Mix the uncooked rice and frozen vegetables in the prepared baking dish. Pour the thickened sauce over them, stirring to ensure even distribution.
5. Add Chicken: Season the chicken thighs with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Nestle the chicken into the rice and vegetable mix. Cover the dish tightly with aluminum foil.
6. Bake: Bake covered for 1 hour, or until the rice is tender and the chicken’s internal temperature reaches 160°F.
7. Add Cheese and Finish Baking: Uncover, sprinkle evenly with shredded cheddar cheese, and return to the turned-off oven. Let it sit in the residual heat until the cheese melts, about 2 to 4 minutes.

• Prep Time: 20 minutes
• Cook Time: 1 hour and 5 minutes