Dump & Bake Pepper Jack Chicken & 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 easy Dump & Bake Pepper Jack Chicken & Rice Casserole is the ultimate busy-weeknight comfort food. Made with tender chicken breast, quick-cooking Minute Rice, creamy chicken soup, and spicy Pepper Jack cheese, this hands-off dish requires minimal prep and delivers maximum flavor. A crunchy, buttery Pepper Jack Cheez-It cracker topping adds the perfect crisp finish to every bite.
Equipment
- 9×13-inch Baking Dish
- Aluminum foil
- Measuring cups and spoons
- Small mixing bowl (for combining Cheez-Its and melted butter)
- Stirring spoon or spatula
- Chef's knife and cutting board
Ingredients
- 2 cups uncooked Minute White Rice
- 1 1/2 lbs boneless, skinless chicken breasts, cut into small bite-size pieces
- 1 1/2 cups chicken broth
- 10.5 oz can cream of chicken soup
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 1/2 cups shredded Pepper Jack cheese, divided
- 1 1/2 cups Pepper Jack Cheez-It crackers, roughly crushed
- 2 tbsp butter, melted
- Sliced green onions for serving, optional
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Add the Minute Rice, chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, smoked paprika, salt, pepper, and 1/2 cup Pepper Jack cheese to the baking dish. Stir until evenly combined.
- Scatter the raw chicken pieces evenly over the rice mixture. Gently press them into the mixture so they are in contact with the liquid.
- Cover the dish tightly with foil and bake for 25–30 minutes, or until the chicken reaches 165°F and the rice is tender. Stir gently. If the rice still seems firm, add a small splash of hot broth, re-cover, and bake another 5 minutes.
- Sprinkle the remaining 1 cup Pepper Jack cheese over the casserole. Toss the crushed Pepper Jack Cheez-Its with the melted butter, then scatter them over the cheese.
- Return to the oven uncovered for 5–8 minutes, just until the cheese is melted and the cracker topping is crisp. Garnish with green onions if desired.
- Minute Rice Note: Minute Rice cooks much faster and needs less liquid than traditional long-grain rice, so this version uses 1 1/2 cups broth and a shorter covered bake. Keep the foil sealed tightly during the first bake so the rice can steam properly.