Back to Recipes

Chicken & Vegetable Rice Bake

Main Dish

6-8 servings
Prep: 15 minutes
Cook: 30 minutes

Ingredients

  • 14 cups cooked white rice (about 2 cups uncooked before cooking)
  • 22 bags (or 2 cans) premium chunk chicken, drained
  • 32 cans cream of chicken soup
  • 41 can peas & carrots, drained
  • 51/2 cup milk or water
  • 61/2 teaspoon garlic powder (optional)
  • 71/2 teaspoon black pepper
  • 81 cup shredded cheese (optional)

Instructions

1

Preheat oven to 350°F.

2

In a large bowl, mix cream of chicken soup and milk (or water) until smooth.

3

Stir in cooked rice.

4

Fold in drained chicken and peas & carrots.

5

Spread evenly into a greased 9x13 baking dish.

6

Cover tightly with foil.

7

Bake 20-25 minutes until heated through.

8

Remove foil, add shredded cheese if using, and bake uncovered 5-10 minutes until melted and bubbly. Let rest 5 minutes before serving.

💡 Chef's Tips

  • • Use fresh ingredients from Charleston Discount Grocery for the best results
  • • Don't skip the prep work - mise en place makes cooking easier
  • • Taste as you go and adjust seasonings to your preference
  • • Most of these recipes can be made ahead and reheated
← Back to All Recipes