Creamy Chicken and Rice
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.This Creamy Chicken and Rice Bake is an easy six-ingredient dinner that comes together in minutes and bakes into a comforting, cheesy one-dish meal. Made with seasoned chicken, Spanish rice, salsa, and a touch of cream, this oven-baked chicken and rice recipe is perfect for busy weeknights when you need a quick, filling dinner with minimal prep. The melted cheese on top adds richness, while optional queso and cilantro give it extra flavor. This easy chicken and rice casserole is family-friendly, budget-friendly, and perfect for meal prepping or feeding a crowd with minimal effort.
Equipment
- 1 Oven Safe Skillet or Baking Dish
Ingredients
- 2 Chicken Breasts, cubed
- 1-2 packets Taco Seasoning
- 5 oz packet Knorr Spanish Rice
- 1 cup Salsa
- 1/3 cup Heavy Cream
- 2 cups Low-Sodium Chicken Broth
- 1–1½ cups Shredded Cheese
Optional Toppings
- Queso
- Cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 9×12-inch baking dish or oven-safe skillet.
- Add the cubed chicken to the dish and sprinkle the taco seasoning over the chicken, tossing gently to coat evenly.
- Pour in the packet of Spanish rice, salsa, heavy cream, and chicken broth, then stir everything together until well combined.
- Cover the dish tightly with a lid or aluminum foil and bake for 45 minutes.
- Carefully remove the dish from the oven and stir the mixture to redistribute the rice and chicken.
- Sprinkle the shredded cheese evenly over the top of the mixture.
- Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.
- Remove the dish from the oven and let it sit for about 10 minutes before serving so the remaining liquid can absorb and the texture thickens.
- Top with queso and fresh cilantro if desired, then serve warm.