Cheesy Chicken and Rice Bake

A comforting baked dish of tender chicken, fluffy rice and melted cheese, perfect for a family meal.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken thighs.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Place the chicken thighs in a large roasting tin. Season with salt and black pepper. Add 1 tbsp vegetable oil and mix well. Cook for 25 minutes until the chicken is golden and cooked through. Remove from the oven and set aside to cool.
2. In a large pan, heat 1 tbsp vegetable oil on medium heat. Add the rice and stir for 2 minutes. Pour in 1.5 litres of water, bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water has been absorbed. Fluff up with a fork and set aside.
3. In a large bowl, mix the chopped tomatoes, red kidney beans, 100g of the cheddar cheese, and 100ml of the semi-skimmed milk. Season with salt and black pepper. Taste and adjust seasoning if needed.
4. Spread the cooked rice evenly in the roasting tin. Top with the chicken thighs, then the tomato and bean mixture. Sprinkle the remaining 100g of cheddar cheese and 100ml of semi-skimmed milk over the top. Mix well to combine.
5. Place the tin in the oven and bake for 20 minutes until the cheese is melted and golden. Remove from the oven and let it rest for 5 minutes before serving.
6. Scoop the cheesy chicken and rice bake into bowls and serve immediately. Garnish with fresh spring onions if desired.
7. Cool the leftovers to room temperature, then transfer to an airtight container. Refrigerate for up to 2 days or freeze for up to 1 month. To reheat, thaw in the fridge overnight, then reheat in the microwave until steaming hot throughout, or in the oven at 180°C (160°C fan)/350°F/Gas Mark 4 for 15-20 minutes until heated through.

Tips

• Use chicken breasts instead of thighs for a leaner option, or add some frozen peas for extra vegetables.
• Batch-cook the rice and filling separately, then portion them into freezer bags for quick and easy meals throughout the week.
• To reheat safely, always ensure the food is steaming hot throughout before serving.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken thighs · about 500g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, One-pot chicken and rice.
• Long Grain Rice · about 500g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.
• Chopped tomatoes · about 200g left
  Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
• Red kidney beans · about 200g left
  Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Chilli con carne, Slow Cooker Lentil Chilli, Beef and Bean Chili.
• Cheddar cheese · about 200g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Semi skimmed milk · about 750ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).