Chicken and Rice Casserole Recipe
A one-pan wonder with tender chicken, creamy rice, and a golden crust. Comfort food that actually requires zero effort.
Ingredients
For the Casserole:
- 2 cups uncooked white rice
- 2 ½ cups chicken broth
- 1 cup milk
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless skinless chicken breasts
- 1 teaspoon paprika for color
- 1 cup shredded cheddar cheese
For Garnish (Optional):
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the base: In a bowl, whisk together chicken broth, milk, soups, garlic powder, onion powder, salt, and pepper.
- Assemble the dish: Pour uncooked rice into a baking dish. Evenly spread the liquid mixture over the top.
- Add the chicken: Lay chicken breasts over the rice. Sprinkle with paprika for that golden look.
- Cover and bake: Wrap the dish tightly with foil and bake for 40 minutes.
- Uncover and finish: Remove the foil, sprinkle with cheese, and bake 10 more minutes until bubbly and golden.
- Rest and serve: Let the casserole sit for 5 minutes before digging in. Garnish with parsley for a fancy touch.
- Enjoy and act like you slaved over it.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Calcium: 20%
- Iron: 15%
- Vitamin A: 10%
- Potassium: 12%
- Vitamin B6: 30%
Extra Tips for the Best Casserole
- Use bone-in chicken for extra flavor (just add 10 more minutes to cooking).
- Swap white rice for brown rice, but increase the broth by ½ cup and bake 10 minutes longer.
- Add veggies like mushrooms or peas for extra texture and color.
- Shred leftover chicken and use it in tacos, wraps, or sandwiches.
- Let the casserole rest before serving—it helps the rice absorb every last drop of flavor.