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Budget-Friendly Butter Chicken Rice Bake | Ontario Edition

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Inspired by Ontario’s vibrant multicultural food scene. This Budget-Friendly Butter Chicken Rice Bake | Ontario Edition is part of our Canada’s $15 Family Dinner Challenge, a collection of affordable Canadian-inspired meals designed to feed a family of 4-6 for under $15 CAD.

Part of Canada’s $15 Family Dinner Challenge

Budget-Friendly Butter Chicken Rice Bake | Ontario Edition

Combining tender chicken, fluffy rice, mixed vegetables, and rich butter chicken sauce, this easy one-pan casserole delivers comforting flavour without stretching your grocery budget. Whether you’re looking for a simple weeknight dinner or an affordable meal-prep option, this family-friendly bake proves that delicious home-cooked meals don’t have to cost a fortune.

Why You’ll Love This Recipe

  • Feeds a family of four for under $15 CAD
  • One-pan meal means less cleanup
  • Family-friendly flavours
  • Great for meal prep
  • Freezer-friendly
  • Uses affordable pantry staples

Estimated Cost

Approximately $12–$15 CAD depending on local grocery prices.

How To Make Budget-Friendly Butter Chicken Rice Bake | Ontario Edition

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
  4. Add the garlic and chicken pieces. Cook for 5 minutes, stirring occasionally until the chicken begins to brown.
  5. Stir in the uncooked rice, paprika, salt, and pepper.
  6. Pour in the chicken broth and butter chicken sauce. Stir until everything is well combined.
  7. Fold in the frozen peas and carrots.
  8. Transfer the mixture to the prepared baking dish and spread evenly.
  9. Cover tightly with aluminum foil and bake for 40 minutes.
  10. Remove the foil and sprinkle the mozzarella cheese evenly over the top.
  11. Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the rice is tender.
  12. Let rest for 5 minutes before serving.
  13. Garnish with fresh parsley or cilantro if desired.

Tips for Success

  • Chicken thighs remain tender and are often less expensive than chicken breasts.
  • Use store-brand butter chicken sauce to keep costs down.
  • Add extra frozen vegetables to stretch the meal even further.
  • Leftovers taste even better the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve With Ontario Butter Chicken Rice Bake

This casserole is a complete meal on its own, but it pairs beautifully with:

  • Garlic naan bread
  • Cucumber salad
  • Steamed broccoli
  • Mixed greens

Frequently Asked Questions

Can I use chicken breast?

Yes. Chicken breast works well, although chicken thighs tend to stay juicier during baking.

Can I make this ahead?

Absolutely. Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.

Can I freeze it?

Yes. You can freeze the baked casserole for up to 3 months.

More Budget-Friendly Canadian Dinners

If you enjoyed this Ontario Butter Chicken Rice Bake, be sure to check out the other recipes in our Canada’s $15 Family Dinner Challenge series, featuring affordable meals inspired by provinces across Canada.

Budget-Friendly Butter Chicken Rice Bake | Ontario Edition

Budget-Friendly Butter Chicken Rice Bake | Ontario Edition

Yield: 6
No Ratings

Ingredients

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1 cup frozen peas and carrots
  • 1 jar (approximately 350 ml) butter chicken simmer sauce
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
  4. Add the garlic and chicken pieces. Cook for 5 minutes, stirring occasionally until the chicken begins to brown.
  5. Stir in the uncooked rice, paprika, salt, and pepper.
  6. Pour in the chicken broth and butter chicken sauce. Stir until everything is well combined.
  7. Fold in the frozen peas and carrots.
  8. Transfer the mixture to the prepared baking dish and spread evenly.
  9. Cover tightly with aluminum foil and bake for 40 minutes.
  10. Remove the foil and sprinkle the mozzarella cheese evenly over the top.
  11. Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the rice is tender.
  12. Let rest for 5 minutes before serving.
  13. Garnish with fresh parsley or cilantro if desired

    Notes

    Tips for Success

    • Chicken thighs remain tender and are often less expensive than chicken breasts.
    • Use store-brand butter chicken sauce to keep costs down.
    • Add extra frozen vegetables to stretch the meal even further.
    • Leftovers taste even better the next day.

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 427Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 135mgSodium: 984mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 35g

    These calculations are based off Nutritionix

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    © Jacqueline