Easy Chicken and Rice Bake
- 1 hr
- Serves 2
- 5 ingredients
10 minutes to prep, 50 to cook. A super‑simple, budget‑friendly chicken and rice bake that feeds two. Tender chicken cubes sit atop a creamy broccoli‑cheddar rice base, all baked together for a comforting, one‑dish dinner.
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Method
Preheat the oven to 350°F (350°F).
Slice the chicken breast thinly, then cube it.
Season the chicken cubes with an all‑purpose rub or any seasoning you like.
Spread the Knorr broccoli cheddar rice side mix in a casserole dish.
Add the cream of chicken soup and 1.5 cups of water to the rice mix, stirring to combine.
Stir in half a bag of frozen broccoli florets.
Place the seasoned chicken cubes on top of the rice mixture.
Cover the dish with foil and bake for 50 minutes.
Optional: remove the foil, sprinkle cheese on top, and bake briefly until melted.
Tips while you cook
- Season chicken early
- Season the chicken cubes before placing them on the rice mixture.
- Use foil cover
- Cover the dish with foil while baking.
- Finish with cheese
- After the covered bake, remove foil and add cheese if desired, then bake briefly to melt.
- Mix liquids first
- Combine the soup and water with the rice mix before adding broccoli.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Nate Neading’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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