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chicken Rice bake

Creamy Chicken and Rice Bake

This creamy chicken and rice bake is a budget-friendly family dinner made with tender chicken, fluffy rice, vegetables, and a rich homemade cheesy sauce. Easy to prepare, comforting, and filling, this one-dish meal feeds the whole family for around $1.65 per serve and is perfect for busy weeknights, meal prep, or freezer-friendly cooking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 Serves
Course: Dinner, Main Course
Cuisine: Australian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 500 g Chicken breast or thigh
  • 2 Cups Long grain rice
  • 1 Cup Frozen peas
  • 500 mls Milk
  • 1 Cup Cheese, grated
  • 1 Onion
  • 2 Cloves Garlic
  • 2 Tbsp Butter
  • 2 Tbsp Plain Flour
  • 2 Tsp Chicken Stock Powder
  • 1 Tsp Paprika
  • 1 Tsp Dried Parsley
  • Salt & Pepper to taste

Method
 

Prepare the chicken
  1. Preheat oven to 180°C (350°F). Lightly grease a large baking dish.
  2. Cut the chicken into bite-sized pieces and season with salt, pepper, and paprika.
  3. Heat a large frying pan over medium heat with a little butter or oil. Cook the chicken for 3–4 minutes until lightly browned. It does not need to be fully cooked at this stage, as it will finish cooking in the oven.
  4. Remove the chicken from the pan and set aside.

Make the creamy sauce

  1. In the same pan, add the diced onion and cook for 2–3 minutes until softened.
  2. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the butter and allow it to melt, then stir through the flour. Cook for 1 minute to remove the raw flour taste.
  4. Gradually pour in the milk and chicken stock, whisking continuously until the sauce begins to thicken.
  5. Stir in the chicken stock powder, remaining seasoning, and half of the grated cheese. Mix until smooth and creamy.
Assemble the bake
  1. Add the uncooked rice, frozen peas, cooked chicken, and creamy sauce to the prepared baking dish.
  2. Stir everything together until evenly combined.
  3. Sprinkle the remaining cheese over the top.
Bake
  1. Cover the dish tightly with foil and bake for 35–40 minutes until the rice is tender and the chicken is cooked through.
  2. Remove the foil and bake for a further 10 minutes until the cheese is golden and bubbling.
  3. Allow the chicken and rice bake to rest for 5–10 minutes before serving. This helps the sauce thicken and makes serving easier.
Serve
  1. Serve warm with steamed vegetables, a fresh salad, or crusty bread.
  2. If the rice needs extra time to cook, add a splash of hot chicken stock, cover again, and return to the oven until tender.

Notes

  • Nutritional information is an estimate only and will vary depending on the exact brands and ingredients used.
  • For a lower-calorie version, use reduced-fat milk, reduce the amount of cheese, or replace some of the chicken with extra vegetables.
  • Chicken thigh can be used instead of chicken breast for a more budget-friendly and tender result.
  • This recipe is freezer-friendly, making it a great option for meal prep and busy weeknight dinners.
  • Allow the bake to rest for 5–10 minutes after cooking to help the creamy sauce thicken before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.