Stouffer's Grandma's Chicken and Rice Bake Recipe
Who else grew up loving Stouffer's Grandma's Chicken and Rice Bake? This classic dish is a staple of childhood memories and cozy nights in.The trick to a creamy sauce that soaks into the rice is using the right balance of broth and condensed soup.I always go for long-grain rice because it holds its shape without turning mushy, which makes a big difference in texture.Using shredded rotisserie chicken saves time and adds a deeper, slow-cooked taste without any extra effort.A little paprika sprinkled on top before baking gives the cheese a beautiful color and an extra layer of richness!
Ingredients
- 1 lb Chicken Breast boneless, cooked, and diced
- 2 cups White Rice cooked
- 1 can Cream of Chicken Soup 10.5 oz.
- 1 cup Chicken Broth
- 1 cup Frozen Mixed Vegetables
- 1 cup Cheddar Cheese shredded
- 3 tbsp Butter melted
- 1 cup Panko Bread Crumbs
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F.
- Lightly grease a 13 x 9-inch baking dish.
- In a large bowl, combine the chicken, cooked rice, cream of chicken soup, chicken broth, and frozen vegetables.
- Stir until everything is evenly mixed.
- Spread the mixture into your prepared baking dish.
- Top it with shredded cheddar cheese.
- In a small bowl, mix the melted butter with the panko bread crumbs.
- Sprinkle this over the cheese layer.
- Bake uncovered in the preheated oven for 30 to 35 minutes until the top is golden brown and bubbly.
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