One Dish Cheesy Chicken & Rice with Green Beans

It’s been a while since I’ve shared a dinner recipe, so I thought that I would pop in today and let you know about one of my super easy go-to weeknight recipes that I make.  I got this recipe waaaay back from one of my girlfriends, and it’s one of the first recipes that I started making when B and I first started living together after we got married.  I make it quite frequently.  As a matter of fact, I’ve made it so often during the last nine years (sheesh, we’re old!) that I think I may have to retire it for a while as we’re all getting a little tired of it.  

This is the perfect weeknight dish because all you have to do is throw it all in a casserole dish (it literally takes ten minutes to prepare) and pop it in the oven.  It comes out of the oven ready to serve after a quick sprinkle of cheese! 

A complete meal that only dirties one dish.  That is a win in my book!

Use It

Large baking dish with lid

Buy It

2-4 boneless, skinless chicken breasts

Salt, Pepper, Garlic, and onion powder

1 can Campbell’s Cream of Chicken Soup (I use the 98% fat free)

3/4 cup white rice (not instant)

1 and 1/3 cups water

1 can green beans (or you can use raw green beans, broccoli, carrots, etc.)

1/2 cup shredded cheddar cheese

Make It

1.    Preheat oven to 375 degrees.

2.    Wash and trim your chicken.  I like to pound mine with a meat mallet to make them flat and extra tender.

3.    Sprinkle salt, pepper, garlic, and onion powder on both sides of each chicken breast and set aside. 

4.    In your baking dish, combine soup, rice, and water.

5.    Stir in an extra pinch of salt, pepper, and onion powder for flavor.

6.    Drain green beans (or chop any other veggies that you might want to add) and stir into the soup and rice mixture.

7.    Place seasoned chicken breasts on top of the soup/rice/veggie mixture and cover the dish.  Bake at 375 for 50 minutes or until chicken is fully cooked.

8.    When the dish is done baking, sprinkle shredded cheddar on top, let melt, and serve.  I always like to remove the chicken from the dish and stir in a little bit of extra cheese so the rice gets good and cheesy.

One thing that I love about this recipe is the fact that you can substitute different veggies to change it up.  I’ve made it with broccoli and also with carrots, and you could also try asparagus or Brussel sprouts or zucchini or squash.  All you have to do is pop the raw veggies in the mixture… no need to pre-cook them!

Lots of possibilities, all delicious!   Let me know what you think!

And if you want to check out any of my other One Dish meals, they are below!  All of them are complete meals that only dirty one pan or dish.  Can't go wrong there!

One Dish Beef & Parmesan Pasta with Zucchini

One Dish Sausage & Roasted Vegetables

One Dish Chicken, Red Potatoes, & Broccoli

*Linking up with Home of Malones for Thoughts for Thursday.