What kind of rice is best for dump and bake casseroles?

Long-grain white rice is ideal for dump and bake casseroles like this one, as it cooks evenly and absorbs liquid well without becoming mushy. Avoid instant rice, which cooks too quickly, and brown rice, which requires more liquid and a longer cooking time.

Can I use different vegetables in this dump and bake casserole?

Absolutely! This dump and bake casserole recipe is very versatile. You can swap the mixed vegetables for chopped broccoli, green beans, corn, or even add some fresh spinach in the last 10 minutes of baking. Just ensure vegetables are cut into small, even pieces for consistent cooking.

How do I prevent my dump and bake casserole from drying out?

The key to a moist dump and bake casserole is sufficient liquid and proper covering during baking. Ensure your baking dish is tightly covered with aluminum foil for the majority of the cooking time to trap steam. This allows the rice to cook through and remain tender. Using a good quality cream of soup also helps maintain moisture.

Can I prepare this dump and bake casserole ahead of time?

While dump and bake casseroles are designed for immediate baking, you can prep some ingredients ahead. For instance, dice the chicken and chop any fresh vegetables. However, it's generally best to combine the wet and dry ingredients (especially the rice) just before baking to prevent the rice from soaking up too much liquid and becoming mushy before it even hits the oven.

dump and bake casseroles: 7 Easy Weeknight Chicken & Rice Recipes

Name: Creamy Chicken & Rice Dump and Bake Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1.5 cups uncooked long-grain white rice, rinsed; 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes 2 cups frozen mixed vegetables (peas, carrots, corn, green beans) 1 (10.5 oz) can cream of chicken sou; 2.5 cups chicken broth (low sodium recommended) 1 tsp onion powder 1 tsp garlic powde; 0.5 tsp dried thym; 0.5 tsp sal; 0.25 tsp black pepper 1 cup shredded sharp cheddar cheese

Ingredients

Scale

1.5 cups uncooked long-grain white rice, rinsed
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 (10.5 oz) can cream of chicken soup
2.5 cups chicken broth (low sodium recommended)
1 tsp onion powder
1 tsp garlic powder
0.5 tsp dried thyme
0.5 tsp salt
0.25 tsp black pepper
1 cup shredded sharp cheddar cheese

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: In the prepared baking dish, combine the uncooked long-grain white rice, diced chicken breast, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, dried thyme, salt, and black pepper.
Step 3: Stir all the ingredients together thoroughly until everything is well combined and the chicken and vegetables are evenly distributed.
Step 4: Cover the baking dish tightly with aluminum foil.
Step 5: Bake for 45 minutes. Carefully remove the foil and stir the casserole gently.
Step 6: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Step 7: Return the uncovered casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the rice is tender and has absorbed all the liquid.
Step 8: Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, rinse the rice thoroughly before adding it to the dish. If you prefer a richer flavor, use full-fat cream of chicken soup and chicken broth. Leftovers store well in the refrigerator for up to 3-4 days.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 480 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 110 mg

Ingredients

Instructions

Notes

Nutrition

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