Cheesy Chicken and Rice Bake.
Mr. How Sweet is a man of many moods. He is not a man of many foods. He likes to eat a lot of the same foods. Surprisingly, he likes to eat a lot of the same foods together. In casserole form.
If his food does not come in casserole form, he has been known to mix and mash it together until it looks like it did. I think I’ve heard of other people doing this… other people who are 3-years old.
Don’t mind this slop-pile mess of ugliness. It may not be pretty, but it has a… delicious personality.
Some of the most unattractive foods are the tastiest. Just look at chocolate-covered bacon.
It really doesn’t get much easier than this. You can throw any ingredient in that you would like. I’m willing to bet that you will throw in more vegetables, but I won’t hold that against you.
In fact, I bet you can hide lots of veggies in here for veggie-haters. Except for me, of course. I’m a vegetable sleuth. You can’t fool me.
Not only is the rice bake fast and easy, it is healthy and nutritious too. It’s packed with lots of protein from the yogurt, chicken, beans and cheese. And other good stuff from the brown rice.
This recipe was born out of my desire to think outside the boring chicken box again. And to save Mr. How Sweet from a lifetime of plain, dry, flavorless chicken. I know I’ve said it before, but that just isn’t happening in this house. Even if it he wants it to. I wear the pants.
2 boneless, skinless chicken breasts, grilled and shredded
4 cups cooked brown rice
3/4 cup frozen corn
1 15 ounce can black beans, drained and rinsed
1 cup plain greek yogurt (you can use sour cream)
1 4 ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired
cilantro for garnish
Preheat oven to 350. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this mean can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.
Who needs pretty foods?
164 Comments on “Cheesy Chicken and Rice Bake.”
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How long does it take to make this?
Does your site have a contact page? I’m having a tough time locating it but, I’d
like to shoot you an e-mail. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it improve over time.
This makes a great freezer meal! Super tasty. We call it Chicken Fiesta Bake at my house!
I think we can use some chicken cutlets as well, since it has to be shredded
This is one of my family’s very favorite dishes! In fact, I’d like to include it in a round-up post I’m doing of my family’s favorite recipes we have found online. I’d be including a link to your post and your blog name, but no information about the ingredients or recipe steps (to ensure that folks have to come to your site if they want to know how to make it!). I am also including a photo, but only in a collage form so that your individual photo cannot be swiped by others. Please do let me know if this isn’t ok for some reason. I hope it brings you a lot of traffic! Thanks for making and sharing something we love!
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I know this post is a few years old, but just on the off chance someone sees it — what size casserole dish does this fit in? I’m trying to calculate ingredients/nutrition information per serving size, but it’s hard to estimate what a realistic serving would be before making it. Thank you!
I just made this tonight and funny that you should ask the size of the dish, I had the same question! I used a 13×9 as it was a bit too much for the square pyrex. I think it would have fit in the 11×8 but I didn’t want to risk it. I made it with the last of the turkey and it was delicious. I used the HOT Hatch 4 oz. can of green chiles and liked the perfect spicy-ness. I added a bit of cumin too.
I made this for supper-yummy! I made it in the crockpot: used shredded cooked chicken, 1 cup uncooked brown rice (added 2.5 cups water), and all the other ingredients; cooked on high 4hrs with a stir about half way thru.
Served with guacamole
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I made this with quinoa instead of the brown rice…it was excellent! My kids loved it…I’ll be making it again!
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This is a family favorite and I make it at least once a month. I’ve started adding taco seasoning to the chicken to make it more western . Anytime I ask the hubby his opinion on dinner this is what he wants.
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Ok i just died laughing while reading this. Your husband and mine sound way too much a like. Mine has celiac which lessons what he can eat but he’s also supper boring! All he wants is rice and chicken, throw in some cheese and maybe corn (he wont eat any other veggies..) and he’s happy….it drives me crazy!!! Thanks for this recipe it sounds delicious and i’m so excited to search through the rest of your site!
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This was super good! I used white basmati rice, kidney beans (because I didn’t have black beans) and Greek yogurt. Super delish and very quick and easy.
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This was so good! We’ve made it twice and have it on our ‘to make again’ list. Great for after work/the gym when we don’t have much time but want a yummy, filling meal!
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I know this was posted years y, but I had to leave a comment that this is delicious! Found it on Pinterest and just made it tonight for supper. To keep it quick, I used rotisserie chicken and frozen bagged brown rice. Even my picky husband liked it, said it was better than enchiladas, and faster too.
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Are you kidding? I think that’s a very pretty dish! Possibly because of the layer of melted cheese on the top…?
Going to try this tonight, as I have everything I need for it. It can get tough planning meals for our family, since one of us is GF, one of us is practically a vegetarian (he’ll have to fend for himself tonight, but that’s OK because he’s the grownup!) and several of us are picky. But we all love tex-mex.
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I just found this six years after you posted it – it came up one of the first when I searched for gluten free chicken rice. The chicken is still poaching but all of the remaining ingredients mixed together thus far is so tasty it doesn’t even need the poultry! I’ll be checking out the rest of your site now … thanks!
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