Description
This Chicken and Rice Casserole is a comforting and easy-to-make dish that the whole family will love. Tender chicken, creamy sauce, and fluffy rice come together in one delicious casserole.
Ingredients
Scale
Chicken and Rice Casserole:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 3/4 cups low-sodium chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil or melted butter
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley (for garnish)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Casserole: In the baking dish, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir in the uncooked rice until evenly distributed.
- Add Chicken: Place chicken pieces on top of the rice mixture and drizzle with olive oil or melted butter.
- Bake: Cover tightly with foil and bake for 50–60 minutes, or until the rice is tender and the chicken is fully cooked.
- Add Cheese (Optional): If using cheese, uncover the casserole, sprinkle the shredded cheddar over the top, and bake uncovered for an additional 5–10 minutes until melted and bubbly.
- Rest and Garnish: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For added flavor, brown the chicken in a skillet before placing it in the casserole.
- You can also mix in frozen peas or broccoli in the last 15 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
