Chicken and Rice Casserole is the epitome of comfort food, combining hearty ingredients into one easy-to-make dish. This family-friendly recipe is perfect for busy weeknights or lazy weekends. With juicy chicken, perfectly cooked rice, and a creamy sauce baked to perfection, this casserole is a crowd-pleaser you’ll make again and again.
Equipment:
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
Ingredients:
- 1½ cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Rice Mixture:
- In a mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, thyme, and a pinch of salt and pepper. Mix until well combined.
- Assemble the Casserole:
- Pour the rice mixture evenly into the bottom of a 9×13-inch baking dish.
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Place the chicken breasts on top of the rice mixture in the dish.
- Bake the Casserole:
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Optional Cheese Topping:
- After 45 minutes, remove the foil and check if the rice is tender and chicken is cooked through (internal temperature of 165°F/74°C). Sprinkle the casserole with shredded cheddar cheese if desired. Return to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Tips:
- For added flavor, sauté diced onions and celery and mix them into the rice before baking.
- You can substitute brown rice, but increase the baking time by 15–20 minutes and add ½ cup more chicken broth.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
This Chicken and Rice Casserole is the perfect comfort food—easy to prepare, filling, and bursting with flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is sure to satisfy. Enjoy a warm and hearty meal with minimal effort!
Chicken and Rice Casserole Recipe
This Chicken and Rice Casserole recipe is a comforting and easy-to-make one-dish meal featuring tender chicken, fluffy rice, and a creamy, flavorful sauce.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 1½ cups long-grain white rice uncooked
- 3 cups chicken broth
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese optional, for topping
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Rice Mixture:
- In a mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, thyme, and a pinch of salt and pepper. Mix until well combined.
- Assemble the Casserole:
- Pour the rice mixture evenly into the bottom of a 9x13-inch baking dish.
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Place the chicken breasts on top of the rice mixture in the dish.
- Bake the Casserole:
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Optional Cheese Topping:
- After 45 minutes, remove the foil and check if the rice is tender and chicken is cooked through (internal temperature of 165°F/74°C). Sprinkle the casserole with shredded cheddar cheese if desired. Return to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
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