Chutney Mayo Chicken & Rice Bake: The Ultimate Comfort Food Casserole

If you’re looking for a fuss-free dinner that delivers maximum flavor with minimal effort, this Chutney Mayo Chicken & Rice Bake will become your next family favorite. It’s a crowd-pleasing casserole that’s creamy, savory, slightly sweet, and beautifully caramelized on top. Whether you’re feeding a hungry family, prepping meals for the week, or hosting a casual dinner with friends, this dish is both comforting and impressive.

What makes this recipe stand out is its simplicity. Everything cooks together in one dish—no pre-cooking of rice or chicken—making cleanup a breeze. With bold South African flavor from chutney, creamy richness from mayonnaise, and deep umami from brown onion soup, this bake is pure magic from the first bite.

Who This Recipe is For

This recipe is for busy home cooks who want a hands-off, delicious oven meal that doesn’t sacrifice flavor. It’s ideal for:

• Families with kids (yes, it’s kid-approved!)

• Meal preppers looking for something hearty and filling

• Home chefs who love easy, oven-baked dinners

• Anyone craving comfort food with a South African twist

With just a few ingredients, most of which you likely already have in your pantry, this dish is a lifesaver on hectic weeknights or lazy Sundays when you want something cozy without standing over the stove.

Ingredients You’ll Need

Here’s everything required for this mouthwatering chicken and rice casserole:

• 1 cup Spekko Long Grain Parboiled Rice

• 500g chicken pieces (skin-on, bone-in works best for flavor)

• 2 tsp chicken spice

• 1 cup mayonnaise

• 1 cup chutney (Mrs. Ball’s chutney is a classic choice)

• ½ packet brown onion soup (powdered soup mix)

• 1 cup water

Note: You can scale the recipe up or down as needed. It’s very forgiving.

Step-by-Step Method

1. Preheat and Prepare

Preheat your oven to 180°C (356°F). Grease a medium-sized casserole dish—roughly 30cm x 20cm works well.

2. Build the Base

Pour the uncooked parboiled rice into the bottom of the greased dish. This will soak up all the flavorful sauce as it bakes.

3. Season the Chicken

Rub the chicken spice evenly over the chicken pieces. You can use thighs, drumsticks, or a mix—bone-in and skin-on adds flavor and keeps the meat juicy.

Arrange the seasoned chicken over the rice in a single layer.

4. Mix the Sauce

In a large mixing bowl, whisk together the mayonnaise, chutney, brown onion soup powder, and water until smooth.

5. Pour and Cover

Pour the mixture evenly over the chicken and rice. Cover tightly with aluminum foil—this traps steam and ensures everything cooks through without drying out.

6. Bake to Perfection

Bake covered for 1 hour. Then, remove the foil and bake for another 20–30 minutes. The sauce should be bubbling, the rice tender, and the chicken beautifully caramelized on top.

7. Serve and Enjoy!

Let it rest for 5–10 minutes before serving to allow the sauce to thicken slightly. Serve with a fresh garden salad or steamed green vegetables.

Kitchen Equipment Needed

• Casserole dish (30×20 cm or similar)

• Mixing bowl

• Whisk or fork

• Measuring cups and spoons

• Aluminum foil

• Oven

• Knife and chopping board (optional for salad prep)

Recipe Tips & Variations

Add Veggies:
You can easily sneak in vegetables for extra nutrition. Add a layer of:

• Frozen peas or corn

• Chopped carrots or bell peppers

• Sliced mushrooms

Change the Protein:
Not a fan of chicken on the bone? Use:

• Boneless chicken thighs or breasts (reduce baking time slightly)

• Turkey pieces

• Even tofu or chickpeas for a vegetarian twist

Make It Spicier:
Add 1–2 tsp of chili sauce or a pinch of cayenne to the sauce mixture if you prefer a spicier kick.

Low-Fat Version:
Swap full-fat mayo for light mayo or even Greek yogurt. Use skinless chicken and trim excess fat.

Different Soup Mixes:
Brown onion soup gives rich flavor, but feel free to experiment with cream of mushroom or chicken noodle soup powder for variety.

How to Store Leftovers

This dish stores incredibly well, making it perfect for leftovers and meal prep.

In the Fridge:
Place leftovers in an airtight container. It will keep for up to 4 days. Reheat in the microwave or oven.

In the Freezer:
Cool the dish completely and portion into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating Tip:
Add a splash of water or milk when reheating to keep the rice moist.

What to Serve With It

Pair this Chutney Mayo Chicken & Rice Bake with:

• A crisp garden salad (lettuce, cucumber, cherry tomatoes, onion)

• Steamed green beans or broccoli

• Roasted butternut or sweet potatoes

• A glass of lightly chilled white wine (Chenin Blanc or Chardonnay)

Frequently Asked Questions (FAQ)

Q: Can I use cooked rice instead of uncooked?

A: This recipe is designed for uncooked parboiled rice. Using pre-cooked rice may result in mushy texture or overcooked rice.

Q: Can I use boneless chicken?

A: Yes! Boneless thighs or breasts work well, but you may want to reduce the covered baking time by 10–15 minutes to avoid drying out.

Q: What chutney works best?

A: A sweet fruit chutney like Mrs. Ball’s is traditional and works wonderfully. Mango chutney or apricot preserves are good substitutes.

Q: Is this dish spicy?

A: Not at all—it’s more sweet and savory. But you can always add chili flakes or peri-peri sauce if you want heat.

Q: Can I prepare this dish in advance?

A: Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake as directed when ready.

Q: What can I use instead of brown onion soup?

A: If you don’t have soup mix, use 1 tsp onion powder, 1 tsp garlic powder, and a pinch of salt and pepper. You can also sauté chopped onions for added depth.

Final Thoughts

This Chutney Mayo Chicken & Rice Bake is the ultimate one-dish wonder. It’s full of flavor, super satisfying, and surprisingly simple to prepare. The combination of creamy mayo, tangy chutney, and caramelized chicken is something everyone at the table will love—from picky kids to discerning foodies.

Whether you’re making it for Sunday lunch, a weeknight meal, or prepping for the week ahead, this bake checks all the boxes for comfort, convenience, and crave-worthy taste.