Description
A comforting chicken and rice casserole baked in a creamy, savory sauce, combining tender chicken, fluffy rice, and classic seasonings in one easy, satisfying dish.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 cup long-grain white rice, uncooked
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (optional)
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear the chicken on both sides until lightly golden. Remove and set aside.
- In a large bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic, thyme, parsley, and frozen vegetables if using.
- Mix until well combined.
- Pour the rice mixture into a greased baking dish.
- Place the seared chicken breasts on top of the rice mixture.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle with cheddar cheese if using, and bake uncovered for an additional 10–15 minutes until the rice is tender and chicken is fully cooked.
- Let rest for a few minutes before serving.
Notes
Use long-grain rice for the best texture.
Add extra broth if using brown rice and extend baking time.
Cheese is optional but adds extra richness.
Letting the casserole rest helps it set before serving.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
