Creamy Chicken Rice and Veggie Bake Recipe

Creamy Chicken Rice and Veggie Bake Recipe

  • 5 skinless, boneless chicken thighs
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 teaspoons ground black pepper, divided
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt, divided
  • 3 tablespoons dried minced onion, divided
  • 1/2 tablespoon dried oregano
  • 2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 1/4 cups milk
  1. Preheat oven to broil.
  2. Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
  3. Place chicken under broiler for 10 minutes, or until browned and crispy.
  4. In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
  5. Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
  6. Reduce oven temperature to 450 degrees F (230 degrees C).
  7. Bake for 30 minutes, or until rice and chicken are cooked through.
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