Description
This Easy Chicken and Rice Casserole is a comforting, all-in-one meal perfect for busy weeknights. Tender chicken breasts are baked atop a creamy mixture of rice, soups, and chicken broth, seasoned with herbs and spices for a flavorful dish. Topped with melted cheddar cheese and garnished with parsley, this casserole is simple to prepare and sure to satisfy the whole family.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
Rice Mixture
- 1 cup uncooked long grain white rice
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley
Other
- 1 tablespoon olive oil or melted butter
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Mix the Rice Mixture: In a medium bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, pepper, and dried parsley. Stir until thoroughly mixed and the rice is evenly coated.
- Assemble Casserole: Pour the rice mixture evenly into the prepared baking dish, spreading it out flat. Place the chicken breasts on top of the rice mixture in a single layer.
- Season Chicken: Brush the tops of the chicken breasts with olive oil or melted butter to help keep them moist and add flavor. Optionally, sprinkle additional salt and pepper on the chicken according to taste.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 to 55 minutes, allowing the rice to cook and the chicken to bake through.
- Add Cheese and Finish Baking: Remove the foil carefully, then sprinkle the shredded cheddar cheese evenly over the chicken breasts if using. Return the casserole to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted and bubbly, and the chicken is internal temperature reaches 165°F (74°C).
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving to add a fresh, colorful touch.
Notes
- Substitute chicken thighs for a juicier and more flavorful result.
- Add frozen peas or steamed broccoli to the rice mixture to increase vegetable content and nutrition.
- This casserole can be assembled ahead of time, covered, and refrigerated until ready to bake.
- Ensure chicken is cooked to a safe internal temperature of 165°F (74°C) before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg
