Chicken & Rice Bake

This is the ultimate hands-off chicken dinner: everything goes into one casseroles dish, into the oven, and out comes a creamy, complete meal. Raw rice cooks right in the bake, soaking up cream soup, water, onion, pepper, and vegetables, while chicken on top keeps the rice basted with its juices.

The magic is that the rice cooks in the dish, so there is no pot to dirty. That also means the liquid ratio matters, so do not skimp on it. Covering the dish with foil for most of the bake traps steam and helps the rice cook through evenly without the top drying out.

Once the rice is tender, scatter cheese over the top and let it stand ten minutes. That rest melts the cheese and gives the rice a few extra minutes to absorb any remaining liquid and firm up. It is comfort food with almost no cleanup.

Kitchen Tips

• The rice cooks in the dish as it absorbs the liquid, so do not reduce the soup and water.
• Cover with foil for most of the bake to trap steam so the rice cooks evenly without drying out.
• Let it stand 10 minutes after adding the cheese so it melts and the rice absorbs the last of the liquid.

Variations

• Use cream of mushroom, chicken, or celery soup depending on what you have.
• Stir in frozen peas, broccoli, or carrots for the vegetables.
• Add a sprinkle of paprika or garlic powder to the chicken for more flavor.