September hit, and suddenly I’m drowning in work deadlines, social obligations, and that overwhelming feeling that comes with the season change. You know what I mean? One minute I’m lounging by the pool, and the next I’m frantically meal prepping while juggling a million other things. That’s exactly when this harvest chicken rice bake saved my sanity. I literally threw everything into one dish, popped it in the oven, and had a complete meal ready with minimal effort. The best part? It tastes like I spent hours in the kitchen when really I was probably folding laundry or answering emails while it baked. This is comfort food at its finest – sweet, savory, and absolutely perfect for those crazy busy fall days.
Making a Harvest Chicken Rice Bake
This harvest chicken rice bake is honestly a lifesaver during the hectic fall season. It’s the kind of meal that makes you feel like you’ve got your life together, even when everything else feels chaotic. The beauty of this dish is that it’s basically a dump-and-bake situation – minimal prep, maximum flavor.
First, you’ll want to get your chicken ready. I usually cook a big batch of chicken breasts at the beginning of the week and keep them in the fridge for meals like this, but rotisserie chicken works perfectly too if you want to save even more time. While your oven preheats to 350°F, you’ll whisk together your sauce – just water, a packet of chicken gravy mix, and some chicken broth. It’s simple but creates this amazing savory base that ties everything together.
Then comes the fun part – mixing everything in one big bowl. The frozen cauliflower rice adds bulk without being heavy, while the sweet potato and green apple bring those perfect fall flavors. The dried cranberries add little bursts of sweetness, and the cheddar cheese makes everything creamy and comforting. Don’t skip the instant rice – it soaks up all those delicious flavors and makes this a complete meal.
Just spread everything in a greased 9×9 dish and let the oven do its magic for about 40 minutes. The edges get golden and crispy while the inside stays tender and flavorful. Let it cool for a few minutes, then dig in! This keeps beautifully in the fridge for meal prep too – just reheat portions in the microwave throughout the week. Trust me, your future busy self will thank you!
For more easy rice bake ideas, try my BBQ Chicken Rice Bake, Nashville Hot Chicken Rice Bake, and Buffalo Chicken Rice Bake!
Harvest Chicken Rice Bake
Equipment
- Large Mixing Bowl
- 9×13 inch baking dish
- Measuring Cups
Ingredients
- 3-4 cups chicken breast cooked diced or shredded
- 12 oz cauliflower rice frozen
- 1/2 red onion diced finely
- 1 cup green apple chopped
- 1 cup frozen sweet potato
- 1/2 cup dried cranberries
- 1 cup fat free shredded cheddar cheese
- 3/4 cup instant white rice uncooked
- 1 cup water mixed with 1 packet chicken gravy mix
- 1/2 cup chicken broth
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F. Cook the chicken breast if it’s not already prepared, then dice or shred it.
- In a small bowl or measuring cup, mix 1 cup of water with 1 packet of chicken gravy mix, add 1/2 cup of chicken broth, and season with salt and pepper to taste, stirring until well combined.
- In a large mixing bowl, combine the cooked chicken, frozen cauliflower rice, finely diced red onion, chopped green apple, frozen sweet potato, dried cranberries, shredded cheddar cheese, uncooked instant white rice, and the prepared sauce, mixing everything together until evenly distributed.
- Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly. Bake at 350°F for 40-45 minutes, or until the edges are golden brown and the dish is heated through.
- Let it cool slightly before serving, and store any leftovers in an airtight container in the refrigerator. Reheat individual portions in the microwave as needed.
