Creamy Chicken and Corn Rice Bake
This creamy chicken and corn rice bake offers a warm, hearty meal that’s perfect for busy weeknights. Juicy chicken breasts are combined with fluffy rice, savory cream of chicken soup, and sweet corn. Baked to perfection, this dish is a one-pan wonder that ensures everyone leaves the table satisfied and happy. It's a comforting classic that makes leftovers a treat!
ingredients
- 2 chicken breasts, boneless and skinless
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup corn, frozen or canned
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a large skillet, heat olive oil over medium heat and season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- 3.
Cook the chicken in the skillet until golden brown, about 3-4 minutes per side. Remove and set aside.
- 4.
In the same skillet, add the rice and stir for 1-2 minutes to toast slightly.
- 5.
Pour in the chicken broth, cream of chicken soup, and corn, stirring to combine.
- 6.
Place the browned chicken breasts on top of the rice mixture.
- 7.
Cover the skillet with a lid or foil, and bake in the preheated oven for 30-35 minutes, or until the rice is tender.
- 8.
Remove from the oven, let sit for a few minutes, then fluff the rice and garnish with fresh parsley before serving.
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