🥘 Creamy “Pour-Over” Chicken & Rice Bake
This is one of those easy dump-and-bake dinners — just pour one creamy mixture over raw rice and chicken, bake, and dinner is ready!
🛒 Ingredients
1 cup uncooked long-grain white rice
2 cups chicken broth
1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
½ cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt & black pepper to taste
2 tablespoons melted butter (optional but adds richness)
2 cups diced or sliced cooked chicken (or 2 raw chicken breasts placed on top)
1 cup shredded cheddar cheese (optional)
👩🍳 Instructions
Preheat oven to 180°C (350°F).
Spread the uncooked rice evenly in a greased 9×13 baking dish.
In a bowl, whisk together:
Chicken broth
Cream soup
Milk
Seasonings
Melted butter
Pour the mixture directly over the raw rice.
Add chicken on top (spread evenly).
Cover tightly with foil.
Bake for 45–55 minutes (until rice is tender).
Remove foil, sprinkle cheese on top (if using), and bake uncovered 10 more minutes.
🍽️ Tips
You can add frozen peas, carrots, or broccoli before baking.
For extra flavor, sprinkle dry onion soup mix over the top before covering.
Let rest 5 minutes before serving — it thickens beautifully!
If you’d like, I can also give you a beef version, vegetarian version, or a 4-ingredient shortcut version 😊
