Description
A simple, quick, and creamy chicken noodle and rice bake.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup uncooked long-grain rice
- 4 cups chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup chopped onion
- 1 cup frozen mixed vegetables
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Combine all ingredients in a 9×13 inch baking dish.
- Stir well to combine.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes, or until rice is tender and chicken is cooked through.
- Let stand for a few minutes before serving.
Notes
- You can substitute egg noodles for rice.
- Add more vegetables like carrots or celery.
- Season with your favorite herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
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