Chicken and Cheese Rice Bake Oamc
Transform your busy weeknight dinners with this comforting Chicken and Cheese Rice Bake OAMC—a hearty, family-friendly casserole that combines tender chicken, creamy cheese, and perfectly cooked rice in one dish. Packed with vibrant frozen mixed vegetables, savory cheddar and parmesan cheeses, and a blend of rich seasonings like paprika and garlic, this recipe is easy to make ahead and freeze for when you need a quick, satisfying meal. The dish features wholesome ingredients like boneless, skinless chicken breasts and long-grain rice, all brought together with the convenience of cream of chicken soup and sour cream for a velvety texture. Ideal for make-ahead meal prep (OAMC stands for "once-a-month cooking"), it’s a one-pan wonder that’s as simple as it is delicious—perfect for feeding a crowd or ensuring leftovers for the week. Enjoy it fresh out of the oven, with its golden, cheesy topping bubbling to perfection, or freeze and reheat for a stress-free dinner solution that’s sure to please.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1.5 cups uncooked long-grain rice
- 3.5 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups, shredded cheddar cheese
- 0.5 cups, grated parmesan cheese
- 2 cups frozen mixed vegetables
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Step 2
Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet until fully cooked and golden brown on both sides, about 6-8 minutes per side. Remove the chicken, let it cool slightly, and dice into bite-sized pieces.
Step 3
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
Step 4
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sour cream, half of the cheddar cheese (1 cup), all of the parmesan cheese, frozen mixed vegetables, paprika, salt, and black pepper. Stir well to combine.
Step 5
Fold the diced chicken and sautéed onion/garlic mixture into the rice mixture.
Step 6
Pour the entire mixture into the prepared baking dish, spreading it out evenly.
Step 7
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Step 8
After 30 minutes, remove the foil and sprinkle the remaining cheddar cheese (1 cup) evenly over the top. Return the dish to the oven and bake uncovered for another 15 minutes, or until the cheese is melted and bubbly.
Step 9
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Step 10
If freezing for OAMC, let the dish cool completely after baking. Wrap it tightly in plastic wrap and cover with aluminum foil. Label and freeze. To reheat, thaw overnight in the refrigerator and bake at 375°F for 20-25 minutes, or until heated through.
Nutrition Facts
| Serving size | (2818.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3963.1 |
| Total Fat 167.9g | 0% |
| Saturated Fat 87.8g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 667.3mg | 0% |
| Sodium 8176.1mg | 0% |
| Total Carbohydrate 371.9g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 47.2g | |
| Protein 230.3g | 0% |
| Vitamin D 76.7IU | 0% |
| Calcium 2275.3mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 3941.7mg | 0% |
Source of Calories