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Easy Cheesy Chicken and Rice Bake

This Easy Cheesy Chicken and Rice Bake is a cozy family dinner made with tender seasoned chicken, soft rice, creamy chicken sauce, and a generous layer of melted mozzarella. It is easy to assemble and ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 3 bags boil-in-bag rice about 17.5 oz total
Chicken
  • 2.2 lb chicken breast cut into small bite-size pieces
  • salt to taste
  • black pepper to taste
  • paprika to taste
  • chili flakes to taste
  • onion powder to taste
  • cooking oil a little, for cooking the chicken
Creamy Sauce
  • 2 packets Bretagne chicken sauce or another creamy chicken sauce
  • milk or water use the amount directed on the sauce packets
Topping and Serving
  • mozzarella cheese shredded, enough to generously cover the casserole
  • fresh salad for serving, optional

Equipment

  • Large baking dish
  • Large skillet
  • Saucepan or Mixing Bowl

Method
 

Prepare the Rice and Chicken
  1. Cook the boil-in-bag rice according to the package directions. Drain well and set aside.
  2. Heat a little cooking oil in a large skillet over medium-high heat.
  3. Add the bite-size chicken pieces and season with salt, black pepper, paprika, chili flakes, and onion powder to taste.
  4. Cook until the chicken is fully cooked through and no pink remains.
Prepare the Sauce
  1. Prepare both packets of Bretagne chicken sauce with the milk or water specified on the package directions.
Assemble and Bake
  1. Preheat the oven to 400°F (200°C).
  2. Spread the cooked rice evenly across the bottom of a large baking dish.
  3. Arrange the cooked chicken evenly over the rice.
  4. Pour the prepared creamy chicken sauce evenly over the chicken and rice.
  5. Cover the entire casserole generously with shredded mozzarella cheese.
  6. Bake for 15 to 20 minutes, or until the casserole is hot and bubbling.
  7. Broil for an additional 2 to 3 minutes, watching carefully, until the mozzarella is golden and lightly browned.
  8. Let the casserole rest for a few minutes before serving. Serve warm with fresh salad if desired.

Notes

Cut the chicken into small bite-size pieces so it cooks quickly and stays juicy.
Store leftovers covered in the refrigerator for up to 3 days.
Add a splash of milk when reheating to help keep the rice creamy.
For extra color, stir a handful of frozen peas or sweetcorn into the rice before assembling the casserole.
The recipe serves approximately 6 to 8 people.