Chicken and Veggie Rice Bake Recipe

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### Step 2: Mix It All Together

In a large mixing bowl, combine:

* Uncooked rice
* Chicken broth
* Cream soup
* Sour cream
* Garlic powder, paprika, salt, and pepper

Stir in the **cooked chicken** and **veggies** until evenly coated.

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### Step 3: Pour and Bake

Pour the entire mixture into your prepared baking dish and cover tightly with foil.

Bake for **50–60 minutes**, or until the rice is tender and has absorbed most of the liquid.

> 🕒 Tip: If using brown rice, extend the bake time by 10–15 minutes and check for doneness.

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### Step 4: Add the Topping

Remove foil, sprinkle cheese (and breadcrumbs if using) evenly over the top.

Return to the oven **uncovered** for another **10–15 minutes**, until the cheese is melted and bubbly.

Let rest for 5 minutes before serving to allow the rice to set.

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## 🧊 Make-Ahead and Storage Tips

* **Make ahead:** Assemble up to 24 hours in advance. Store covered in the fridge, then bake when ready.
* **Freeze:** This bake freezes well! Wrap tightly and freeze unbaked or after cooking.
* **Leftovers:** Store in the fridge for up to 4 days. Reheat in the microwave or oven.

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## 🌟 Why You’ll Love This Dish

✔️ **One pan = easy cleanup**
✔️ Customizable with any veggies or cheese
✔️ Kid-friendly, freezer-friendly, and perfect for meal prep
✔️ Total comfort food — warm, creamy, and hearty

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## 🥗 Serving Suggestions

This dish is a full meal on its own, but you can round it out with:

* A crisp green salad
* Roasted Brussels sprouts or asparagus
* Garlic bread or dinner rolls

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## 💬 Final Thoughts

This **Chicken and Veggie Rice Bake** is more than just a quick dinner — it’s a satisfying, crowd-pleasing casserole that brings comfort and ease to your table. Whether you’re feeding picky eaters, using up leftovers, or planning meals for the week, this dish checks all the boxes.

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**Want a dairy-free or low-carb version of this recipe? Just ask — I’d be happy to help you modify it!**