Quick way to grow your Dump-and-Bake Chicken recipe
This recipe provides a quick and easy way to prepare a delicious dump-and-bake chicken dish, perfect for a weeknight meal with minimal effort.
Equipment
- 9x13 inch baking dish
- medium bowl
- aluminum foil
Ingredients
Main Ingredients
- 4 large chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 0.5 cup chicken broth
- 1 bag (16 oz) mixed vegetables (frozen)
- 1.5 cups rice (uncooked)
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) as the first step in preparing your dish.
- Combine the cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and pepper in a medium bowl, then mix them thoroughly until well combined.
Assembly and Baking
- Spread the uncooked rice evenly across the bottom of a 9x13 inch baking dish.
- Place the chicken breasts on top of the rice in the baking dish.
- Pour the soup mixture over the chicken and rice, ensuring even coverage.
- Distribute the frozen mixed vegetables over the chicken and soup mixture.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
Serving
- Carefully remove the foil, then let the dish rest for 5 minutes before serving.
Notes
For extra flavor, you can sauté the chicken breasts lightly before adding them to the dish. If you prefer a creamier consistency, use full-fat cream of mushroom soup. Bell peppers or spinach can be added with the mixed vegetables for more color and nutrients.