Chicken-Poultry/ Dinner for Two

Easy Chicken and Rice Bake Dinner for Two

Easy Chicken and Rice Bake on a tray

This Chicken and Rice Bake recipe has juicy boneless chicken paired with mushrooms, broccoli and rice covered in a savory creamy sauce.

Scroll to the bottom for a full recipe card.

It’s super easy and delicious, and also looks and smells amazing! This recipe makes a great dinner or lunch for two. Try it for an impressive date night dish.

How to make Easy Chicken and Rice Bake:

Preheat the oven to 350 degrees F (180 C).

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Coat two 18.6 oz individual baking dishes or an 8 x 11 baking dish with cooking spray and set aside. Click for 18.6 oz individual baking dishes.

Chop the broccoli and mushrooms into bite sized pieces.

chopped broccoli and mushrooms on a cutting board

Dice the chicken into bite sized pieces, or leave whole if preferred.

diced chicken on a cutting board

In a saucepan, combine the chicken broth and beef bouillon, bring to a boil and stir until cube is dissolved.

broth and beef bouillon cooking in a pan

Add cream of chicken or mushroom soup and whisk to combine.

cream of chicken soup whisked into the chicken broth

To the pan, add the rice, onion flakes, onion powder, celery seed, paprika, and black pepper. Whisk to combine and cook until just heated through, and then remove from heat.

Layer the mushrooms and broccoli in the two dishes, divided evenly.

mushrooms and broccoli layered in two dishes

Add the chicken on top of the veggies.

diced chicken layered over veggies in two dishes

Pour the soup mixture over the chicken in each dish to cover the chicken and veggies.

soup mixture layered over chicken in two dishes

Sprinkle additional dried onion flakes over the soup, if desired.

dried onion flakes sprinkled over soup in two dishes

Place the two dishes on a baking sheet. Click for a baking sheet.

Cover the dishes tightly with foil and bake in the preheated oven for 1 hour.

Uncover and serve in the individual dishes on cork trivets to protect surfaces, or transfer the food to dinner plates.

Garnish with fresh parsley if desired. Serve and enjoy.

Easy Chicken and Rice Bake

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Yield: Serves 2

Easy Chicken and Rice Bake

Easy Chicken and Rice Bake

This Chicken and Rice Bake recipe has juicy boneless chicken paired with mushrooms, broccoli and rice covered in a savory creamy sauce.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1/2 lb boneless chicken
  • 4 oz mushrooms
  • 1 cup fresh broccoli
  • 1/2 cup chicken broth
  • 1 cube beef bouillon
  • 1 can cream of chicken soup (or cream of mushroom soup)
  • 1/2 cup uncooked long grain and wild rice (or any rice)
  • 2 Tbsp dried onion flakes (plus more for garnish)
  • 1/8 tsp onion powder
  • 1/8 tsp celery seed
  • 1/8 tsp paprika
  • 1/8 tsp ground black pepper
  • Fresh chopped parsley for garnish

Instructions

  1. Preheat the oven to 350 degrees F (180 C).
  2. Coat two 18.6 oz individual baking dishes or an 8 x 11 baking dish with cooking spray and set aside. Click for 18.6 oz oven safe baking dishes.
  3. Chop the broccoli and mushrooms into bite sized pieces.
  4. Dice the chicken into bite sized pieces, or leave whole if preferred.
  5. In a saucepan, combine the chicken broth and beef bouillon, bring to a boil and stir until cube is dissolved.
  6. Add cream of chicken or mushroom soup and whisk to combine.
  7. To the pan, add the rice, onion flakes, onion powder, celery seed, paprika, and black pepper. Whisk to combine and cook until just heated through, and then remove from heat.
  8. Layer the mushrooms and broccoli in the two dishes, divided evenly.
  9. Add the chicken on top of the veggies.
  10. Pour the soup mixture over the chicken in each dish to cover the chicken and veggies.
  11. Sprinkle additional dried onion flakes over the soup, if desired.
  12. Place the two dishes on a baking sheet. Click for a baking sheet.
  13. Cover the dishes tightly with foil and bake in the preheated oven for 1 hour.
  14. Uncover and serve in the individual dishes on cork trivets to protect surfaces, or transfer the food to dinner plates.
  15. Garnish with fresh parsley if desired. Serve and enjoy.

Notes

 

 

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 506Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 1905mgCarbohydrates: 42gFiber: 6gSugar: 6gProtein: 44g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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7 Comments

  • Reply
    Heather Houston
    June 24, 2018 at 11:32 am

    This recipe was ok at best. They forgot to add chicken breast in the ingredients. Also why wanted two baking pans. Was not impressed at all with this meal!!

    • Reply
      Zona
      June 24, 2018 at 11:44 am

      Hi Heather. Chicken breasts are listed in the ingredients about half way down the list. We love making meals in these individual baking dishes because they can go right from the oven to the table (on trivets) for eating out of. It actually uses one less dish because we don’t need a baking dish and two plates, just these two individual dishes. I’m sorry you were so disappointed though and I hope you enjoy the rest of your day.

  • Reply
    Mary B
    April 8, 2019 at 11:33 pm

    Made as one small casserole, was very good. Would definetly make agsin. Thanks for sharing.

  • Reply
    Individual Chicken Pot Pie Recipe for Two • Zona Cooks
    June 25, 2019 at 4:49 pm

    […] Easy Chicken and Rice Bake […]

  • Reply
    Ann Dales
    September 27, 2019 at 8:30 pm

    Made this tonite, used 1 casserole dish instead of 2 small ones. Cut 2 chicken breasts in half for 4 pieces. So easy and my husband loved it.

    • Reply
      Zona
      September 28, 2019 at 7:37 am

      Thanks Ann, glad you enjoyed it!

  • Reply
    Brenda
    November 15, 2019 at 1:43 pm

    Delicious-thanks for sharing.

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