This Dump-and-Bake Chicken and Rice Pilaf is an entire dinner that cooks in one dish! Full of zesty seasonings, fresh herbs, and crunchy almonds, it’s a satisfying and cozy meal for your busiest nights.
That’s right, my friends…I’ve taken my favorite dump-and-bake method and I’ve turned it into a delicious and easy Chicken and Rice Pilaf! If you’re looking to switch up the boring old dinner routine (while still keeping it super-fast), then this is the recipe for you!
Are you a big fan of Rice Pilaf? I feel like it’s one of those lesser-known side dishes that has kind of been forgotten over the years. After all, in the hustle of the daily grind, most of us aren’t interested in preparing a multi-course meal with fancy sides.
Instead, I’m looking for the quickest and easiest way to get a relatively healthy supper on the table before my children fall at my feet complaining of starvation!
Needless to say, the last-minute scramble doesn’t typically involve the preparation of Rice Pilaf…unless it comes from a Rice-a-Roni box!
Until now, that is! This dump-and-bake version of Rice Pilaf only requires 10 minutes of prep, and the chicken cooks right in the dish! That means that your average Rice Pilaf side dish has now been elevated to entree status, thanks to the addition of meat!
Traditional Rice Pilaf just refers to a dish in which rice is cooked in a seasoned broth, often with onion, sauteed veggies, or added spices.
My Rice Pilaf cooks in a seasoned broth as well, but it includes orzo pasta, diced chicken, slivered almonds, and fresh herbs for a delicious twist on the classic!
Best of all, everything cooks in one casserole dish!
That means that you don’t have to stand at the stove sauteeing vegetables, stirring a pot, or watching your rice boil. Just stir all of the raw ingredients together, pop it in the oven, and your job is done!
This meal reminds me of the Rice-a-Roni that my boys adore — simplified! Can you believe that it could possibly get any easier than preparing a box of packaged rice?! Well, it’s true.
I live to serve the Rice Pilaf with something green on the side, such as a salad or steamed broccoli. If you don’t even want to fuss with that, you can certainly add some veggies right into the casserole dish before it goes in the oven! Try frozen peas, frozen mixed vegetables, or baby broccoli florets.
It’s a one dish meal that the entire family can enjoy, and it’s about to make your last-minute weeknight dinners a whole lot tastier!
DUMP-AND-BAKE CHICKEN AND RICE PILAF
Dump-and-Bake Chicken and Rice Pilaf
- 1 can 10.5 ounces condensed cream of mushroom soup (NOT diluted)
- 1 ¼ cups chicken broth
- ¼ cup dry sherry or sub with an additional ¼ cup of chicken broth
- 2 tablespoons 1/2 packet dry onion soup mix seasoning (just the dry seasoning mix)
- 1 lb. boneless skinless chicken breasts (or tenders), diced into bite-sized pieces
- 1 cup uncooked long grain white rice
- 1/3 cup uncooked orzo pasta or vermicelli pasta
- 2 tablespoons grated Parmesan cheese
- ¼ cup slivered almonds
- Fresh parsley for garnish
- Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
- Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove from the oven, stir, and cover again. Return covered dish to the oven for 20 more minutes.
- Remove the foil, stir the rice again, and then sprinkle the top of the dish with Parmesan and almonds.
- Return the dish to the oven, uncovered, for about 5-10 minutes, or just until almonds are toasted, rice is tender, and chicken is cooked through. Fluff with a fork, garnish with chopped fresh parsley, and serve.
Cooking Just for Two? Cut the ingredients in half and prepare the rice pilaf in an 8-inch square baking dish. The cooking instructions and time remain the same.
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