Type C Mom Hacks

A true dump-and-bake dinner for busy weeknights!

This Chicken & Rice Dump Bowl combines tender chicken, creamy rice, vegetables, and simple pantry ingredients into one comforting meal with almost no prep work required.

Why This Works

• Everything cooks together in one dish
• No need to cook the rice separately
• Frozen vegetables mean less chopping
• Easy to customize with whatever is in your fridge
• Makes enough for leftovers the next day

Chicken & Rice Dump Bowl

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1½ pounds boneless skinless chicken breasts or thighs, diced
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese optional

Method

 

1. Preheat oven to 375°F.
2. Spray a 9×13 baking dish with cooking spray.
3. Add the uncooked rice to the bottom of the dish.
4. Pour in the chicken broth and cream of chicken soup. Stir until combined.
5. Add the diced chicken and frozen vegetables.
6. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.
7. Stir everything together right in the baking dish.
8. Cover tightly with foil.
9. Bake for 35–40 minutes, or until the rice is tender and the chicken is cooked through.
10. Remove the foil, sprinkle with cheese if using, and bake uncovered for an additional 5 minutes.

Need variation?

• Cheesy Ranch
  • Add 1 packet ranch seasoning.
  • Use Monterey Jack cheese.
• Broccoli Cheddar
  • Swap mixed vegetables for frozen broccoli.
  • Double the cheese.
• Tex-Mex
  • Add a can of drained black beans.
  • Use taco seasoning instead of the listed spices.
  • Top with salsa and sour cream.
• Creamy Parmesan
  • Add ½ cup grated Parmesan before baking.
  • Stir in a splash of heavy cream after cooking.

Frequently Asked Questions

Can I freeze this?
Yes! Let it cool completely, then transfer portions to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until heated through.

Can I substitute ingredients?
Absolutely. This recipe is very flexible:

• Swap chicken breasts for chicken thighs.
• Use broccoli, peas, corn, or any frozen vegetable blend you have on hand.
• Replace cheddar with mozzarella, Monterey Jack, or Colby Jack cheese.
• Use cream of mushroom or cream of celery soup instead of cream of chicken.
• Brown rice can be used, but you’ll need additional liquid and a longer cooking time.

How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the rice has absorbed extra moisture, add a splash of chicken broth before reheating to keep it creamy.

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