Tomato Cheddar Chicken and Rice Bake: Your New Weeknight Favorite!

Are you looking for a delicious, easy-to-make, and incredibly satisfying meal that the whole family will love? Look no further than this amazing Tomato Cheddar Chicken and Rice Bake! This trending recipe combines tender chicken, fluffy rice, tangy tomatoes, and rich cheddar cheese into a harmonious casserole that's perfect for a cozy weeknight dinner or even a potluck. It's a true one-pan wonder that minimizes cleanup and maximizes flavor.

Why You'll Love This Recipe:

Effortless Preparation: With minimal chopping and straightforward steps, this bake is perfect for even beginner cooks.
Crowd-Pleasing Flavors: The classic combination of chicken, tomato, and cheddar is a guaranteed hit with both kids and adults.
Budget-Friendly: Made with common, affordable ingredients, it's a great option for meal planning.
One-Pan Convenience: Everything cooks together in a single dish, making cleanup a breeze.
Versatile: Easily adaptable to your family's preferences with simple additions or substitutions.

Let's dive into how to create this culinary masterpiece!

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups uncooked long-grain white rice
2 cups shredded sharp cheddar cheese, divided
Fresh parsley, chopped (for garnish, optional)

Comprehensive Cooking Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped chicken and cook until lightly browned on all sides, about 5-7 minutes. You don't need to cook it through completely at this stage. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Combine Wet Ingredients and Seasoning

Return the chicken to the skillet with the onions and garlic. Stir in the undrained diced tomatoes, condensed cream of chicken soup, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally.

Step 4: Add Rice and Cheese

Remove the skillet from the heat. Stir in the uncooked long-grain white rice until well combined. Then, stir in 1 cup of the shredded cheddar cheese.

Step 5: Transfer to Baking Dish

Pour the entire chicken and rice mixture into your prepared 9x13-inch baking dish, spreading it evenly.

Step 6: Bake Covered

Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.

Step 7: Finish with Cheese and Bake Uncovered

Remove the baking dish from the oven. Carefully remove the foil. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.

Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through, and the cheese is melted and bubbly.

Step 8: Rest and Serve

Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid. Garnish with fresh chopped parsley, if desired. Serve hot and enjoy!

Expert Tips and Variations:

Spice it Up: Add a pinch of red pepper flakes with the Italian seasoning for a little kick.
Add Veggies: Feel free to incorporate other vegetables like frozen peas, corn, or diced bell peppers along with the tomatoes.
Cheese Please: Experiment with different cheeses! Monterey Jack, Colby, or a Mexican blend would also work beautifully.
Heartier Meal: For a thicker, more casserole-like consistency, you can use a slightly larger amount of rice (up to 2 cups) and increase the chicken broth by half a cup.
Make Ahead: You can assemble this casserole up to a day in advance (before baking) and store it in the refrigerator. Just add an extra 10-15 minutes to the covered baking time if baking from cold.

This Tomato Cheddar Chicken and Rice Bake is truly a winner, offering comfort, flavor, and convenience in one delightful package. Give it a try tonight and watch it become a regular in your meal rotation!