Go Back

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.
Print Recipe Pin Recipe
Ingredients Equipment Method

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)

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Measuring cups and spoons
  • Aluminum foil

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 375°F (190°C).
  3. Prepare the Rice Mixture:
  4. 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.
  5. Assemble the Casserole:
  6. Pour the rice mixture evenly into the bottom of a 9x13-inch baking dish.
  7. Prepare the Chicken:
  8. 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.
  9. Bake the Casserole:
  10. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
  11. Optional Cheese Topping:
  12. 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.
  13. Serve:
  14. Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.