Creamy Chicken Rice and Veggie Bake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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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. Ingredients:
5 skinless, boneless chicken thighs |
2 teaspoons garlic powder, divided |
2 teaspoons onion powder, divided |
2 teaspoons ground black pepper, divided |
1 teaspoon poultry seasoning |
1 teaspoon salt, divided |
3 tablespoons dried minced onion, divided |
1/2 tablespoon dried oregano |
2 (10.75 ounce) packages chicken flavored rice mix (e.g. rice a roni) |
1 (10.5 ounce) can condensed cream of chicken soup |
1 1/4 cups milk |
Directions:
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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