Sprig Originals's kitchen / Cheddar Chicken and Rice Bake with Buttery Cracker Crumbs
Cheddar Chicken and Rice Bake with Buttery Cracker Crumbs
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything goes into one 9x13 dish raw — rice, broth, a creamy sauce, and seasoned chicken thighs on top — and the oven does the rest. The rice bakes up tender and savoury under the chicken juices, then it gets a blanket of sharp cheddar and buttered cracker crumbs for the last 15 minutes. Feeds six with leftovers that reheat beautifully.
Ingredients
Rice Base
- 3 tbsp butter, melted (plus more for the dish)
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1 small yellow onion, finely chopped
- 1 tsp garlic powder
- 1 cup frozen peas
Chicken & Topping
- 1 1/2 lb boneless skinless chicken thighs
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 1/2 cups sharp cheddar, shredded
- 1 cup buttery round crackers, coarsely crushed
Instructions
- Heat the oven to 375°F and rub a 9x13-inch baking dish with a little butter.
- Right in the dish, whisk together the chicken broth, condensed soup, sour cream, chopped onion, garlic powder, 1/2 teaspoon of the smoked paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until smooth. Stir in the uncooked rice and spread it into an even layer.
- Pat the chicken thighs dry and season all over with the remaining 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle them on top of the rice in a single layer, spacing them evenly.
- Cover the dish tightly with foil and bake for 55 to 65 minutes, until the rice has absorbed the liquid and is tender and the chicken registers 175°F at its thickest point.
- Uncover and scatter the frozen peas over the rice around the chicken, gently poking them into the hot rice with a fork. Sprinkle the cheddar over everything, then toss the crushed crackers with the 3 tablespoons melted butter and scatter over the top.
- Return the dish, uncovered, to the oven for 15 minutes, until the cheese is bubbling at the edges and the crumbs are deep golden.
- Let the casserole rest 10 minutes before serving so the rice sets up; spoon out portions with a chicken thigh on each.
Chef's tips
- Use long-grain white rice, not instant, quick-cook, or brown — the liquid amounts and 60-minute bake are matched to it.
- A tight foil seal is what steams the rice. If your foil doesn't sit snug, use two overlapping sheets and crimp the edges down over the rim.
- Chicken breasts work but dry out faster: use cutlets about 3/4 inch thick and start checking at 45 minutes.
- Leftovers reheat well — add a splash of broth over each portion, cover, and warm at 350°F for 20 minutes, or microwave covered for 2 to 3 minutes.
- Assemble the rice base and season the chicken up to a day ahead, but keep them in separate covered containers and combine just before baking so the rice doesn't turn gummy.
Nutrition (per serving, estimated)
623calories
32gprotein
55gcarbs
31gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Cheddar Chicken and Rice Bake with Buttery Cracker Crumbs was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
One-Skillet Blackened Cajun Chicken Pasta
One-Pot Chicken Creole
Dark Roux Seafood Gumbo with Quick Shrimp Stock
Are you this recipe's original author or publisher? Report a problem