Dump and Bake Chicken Rice Casserole Easy Weeknight Dinner
This Dump and Bake Chicken Rice Casserole is a hearty and simple meal perfect for a busy weeknight. Enjoy a comforting chicken casserole with baked rice that the whole family will love. Easy dinner made with minimal prep and great flavor.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
Scale
- 6 frozen thin-sliced boneless skinless chicken breast about 1.5 lbs.
- 16 ounce package frozen cut green beans do NOT thaw first
- 2 cups uncooked brown rice
- 3 cups chicken stock
- 1 10.5 ounce can condensed cream of mushroom soup undiluted
- 1 cup 4 ounces shredded cheddar cheese
- 1 cup panko breadcrumbs
Instructions
- Heat your oven to 400F 200C and prepare a 13 x 9 inch baking dish with cooking spray.
- Arrange the frozen chicken cutlets in the dish and layer the frozen green beans on top followed by the uncooked brown rice.
- Mix the chicken stock with the condensed cream of mushroom soup until smooth and pour over the ingredients.
- Seal the dish tightly with foil and bake for 1 hour 20 minutes to 1 hour 30 minutes until the rice is tender and liquid mostly absorbed.
- Remove the foil, sprinkle cheddar cheese and panko breadcrumbs on top, then place the dish under the broiler for about 5 minutes until the cheese melts and the crumbs turn golden and crispy.
Notes
- *If you don’t want to use frozen chicken, just substitute with a thicker piece of meat so that the cooking time is longer
- You just don’t want the chicken to dry out while the rice finishes cooking
- **I used Campbell’s Healthy Request
- ***I used whole wheat Panko breadcrumbs but any type will work fine
Nutrition
- Calories: 570kcal
- Sugar: 5g
- Sodium: 852mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 98mg