Cheesy Chicken and Rice Bake
Prep time
Cook time
Total time
The best kind of comfort food: rice, cheese, chicken and veggies.
Serves: 8-10 servings
  • 2 tablespoons olive oil
  • 3 chicken breasts, cubed
  • 3 tablespoons Tabasco sauce
  • 2 zucchini, thinly sliced
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups brown rice
  • 2½ cups water
  • 2 cups shredded mozzarella cheese
  1. Preheat your oven to 350 degrees F and grease a 9x13-inch casserole dish well with olive oil. Set aside.
  2. In a heavy bottomed pan, heat 2 tablespoons of olive oil over medium heat and add in your cubed chicken and Tabasco sauce. Cook, stirring frequently, until opaque and mostly cooked through, about 6 minutes. Add in your zucchini and cook for another 5 minutes, stirring until everything is combined. Add in your salt, pepper, rice and water, and stir to combine. Bring the mixture to a boil, then turn off the heat and pour your mixture into your prepared casserole dish (I spooned mine in - don't burn yourself!). Add a few more dashes of Tabasco, if you like, and stir to combine.
  3. Cover your casserole dish with aluminum foil, then place in the oven and bake for 1 hour or so, until the rice is tender. Remove the dish from the oven, uncover, and top with your shredded mozzarella cheese. Turn the oven up to 450 degrees F, and bake until the cheese is bubbling and melted, about 10-15 minutes. Serve hot. This will keep well, refrigerated and covered, for up to 3 days.
Recipe by The Crepes of Wrath at