Can I use brown rice instead of white rice in this recipe?

Brown rice needs more liquid and time. For this dump and bake chicken and rice, use 2½ cups of stock and bake covered for 55 to 60 minutes. Check that the grains are tender before serving. Thighs hold up better than breasts during the longer bake.

What's the best way to reheat leftovers so the rice stays moist?

Add a tablespoon of water per serving, cover with a damp paper towel, and microwave in 1-minute bursts, stirring between, until it reaches 165°F. The steam revives the rice. In the oven, cover with foil and reheat at 350°F for 15 to 20 minutes.

Can I make this dump and bake chicken and rice dairy-free?

Yes. Replace the butter with 2½ tablespoons of olive oil. Use a dairy-free cream of mushroom soup or a quick roux with unsweetened dairy-free milk. The sauce stays creamy, and the sun-dried tomatoes still provide that bright tang.

Can I put frozen chicken directly into the baking dish?

You can. Add frozen pieces straight from the freezer, but increase the covered bake time by 10 to 12 minutes. Check that the thickest chunk reaches 165°F. If the rice looks dry near the end, stir in a splash of warm stock before the final rest.

How do I know when the chicken is cooked through without cutting into every piece?

An instant-read thermometer inserted into the thickest chunk should read 165°F. Without one, the meat will be opaque white throughout, firm to the touch, and have no pink center. The 5-minute rest continues cooking, so don't skip it.

Dump and Bake Chicken and Rice: Easy Marry Me Casserole

Name: Dump and Bake Chicken and Rice: Marry Me Style One-Dish Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1¼ pounds (567g) boneless skinless chicken thighs or breasts, cut into 1½-inch chunks; 1 cup (185g) long-grain white rice (basmati or jasmine); 2 cups (475ml) chicken stock; 1 can (10.5oz / 298g) condensed cream of chicken soup; 2 tablespoons soy sauce; 2 tablespoons unsalted butter, melted; 1 cup (120g) frozen broccoli florets; ¼ cup (30g) julienned sun-dried tomatoes (oil-packed, drained); 1½ teaspoons garlic powder; 1 teaspoon onion powder; ¾ teaspoon smoked paprika; ¼ teaspoon black pepper

Description

Dump and bake chicken and rice is a creamy one-dish casserole with sun-dried tomatoes, tender chicken, and perfectly steamed rice. Just 10 minutes of prep, 40 minutes in the oven, and 5 minutes resting, no stovetop required.

Ingredients

Scale

For the casserole:

1¼ pounds (567g) boneless skinless chicken thighs or breasts, cut into 1½-inch chunks

1 cup (185g) long-grain white rice (basmati or jasmine)

2 cups (475ml) chicken stock

1 can (10.5oz / 298g) condensed cream of chicken soup

2 tablespoons soy sauce

2 tablespoons unsalted butter, melted

1 cup (120g) frozen broccoli florets

¼ cup (30g) julienned sun-dried tomatoes (oil-packed, drained)

1½ teaspoons garlic powder

1 teaspoon onion powder

¾ teaspoon smoked paprika

¼ teaspoon black pepper

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Prep Time: 10 min
Rest Time: 5 min
Cook Time: 40 min
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 467 kcal
Sugar: 3 g
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 37 g
Cholesterol: 110 mg