Parmesan Chicken Rice Bake

Parmesan chicken rice bake is the perfect low effort dinner for you and your family. This recipe features tender rice, cauliflower, and chicken baked in chicken stock and heavy cream, topped with parmesan and panko for a crispy top.

Info and tips

When making a rice bake its important that you have enough liquid. If the rice doesn’t have enough liquid or doesn’t cook long enough, you will be left with hard, undercooked rice. Be sure you are covering the dish for the first 20 minutes of cooking as well.

There’s not much prep for this meal. The only thing you have to cut is the chicken. I use frozen cauliflower that’s dethawed in this recipe for even less prep.

Ingredients

• 2 cups white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 can cream of chicken
• 2 small chicken breasts
• 1 cup frozen cauliflower
• tsp garlic powder
• tsp onion powder
• tsp paprika
• tsp salt
• tsp pepper
• tbsp Dijon mustard
• 3/4 cup panko
• 1/3 cup parmesan
• pinch red pepper flakes
• parsley (for topping)

Instructions

1. Preheat the oven to 400.
2. Start by washing your rice until the water runs almost clear. Make sure your cauliflower is dethawed and cut your chicken into small cubes.
3. Add the rice, chicken stock, heavy cream, cream of chicken, Dijon mustard, and all the seasonings to a 9×15 baking dish. Mix everything very well.
4. Next add the dethawed cauliflower and cubed chicken to the dish. Press some down while leaving some on the top.
5. Cover with tinfoil and place in the oven for 20 minutes.
6. After 20 minutes remove the tinfoil and place back in the oven for 40 minutes.
7. Meanwhile make the crispy topping by mixing parmesan, panko, and red pepper flakes together.
8. In the last five minutes add the crispy topping to the rice bake, spray the top with a little oil, and place back in the oven on broil. Make sure you watch carefully so it doesn’t burn.
9. Remove once golden brown, top with fresh parsley, and enjoy!

See below for a video tutorial!

Print Recipe

Parmesan Chicken Rice Bake

(No Ratings Yet)

Loading...

Quick and easy

By Kenna's Cooks – Serves: 4

Prep Time: 5 minutes – Cooking Time: 1 hour – Total Time: 1 hour 5 minutes

Tender rice, cauliflower, and chicken baked in chicken stock and heavy cream, topped with parmesan and panko for a crispy top.

Ingredients

• 2 cups white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 can cream of chicken
• 2 small chicken breasts
• 1 cup frozen cauliflower
• tsp garlic powder
• tsp onion powder
• tsp paprika
• tsp salt
• tsp pepper
• tbsp Dijon mustard
• 3/4 cup panko
• 1/3 cup parmesan
• pinch red pepper flakes
• parsley (for topping)

Instructions

1

Preheat the oven to 400.

2

Start by washing your rice until the water runs almost clear. Make sure your cauliflower is dethawed and cut your chicken into small cubes.

3

Add the rice, chicken stock, heavy cream, cream of chicken, Dijon mustard, and all the seasonings to a 9x15 baking dish. Mix everything very well.

4

Next add the dethawed cauliflower and cubed chicken to the dish. Press some down while leaving some on the top.

5

Cover with tinfoil and place in the oven for 20 minutes.

6

After 20 minutes remove the tinfoil and place back in the oven for 40 minutes.

7

Meanwhile make the crispy topping by mixing parmesan, panko, and red pepper flakes together.

8

In the last five minutes add the crispy topping to the rice bake, spray the top with a little oil, and place back in the oven on broil. Make sure you watch carefully so it doesn't burn.

9

Remove once golden brown, top with fresh parsley, and enjoy!