Description
This Chicken and Rice Casserole is a comforting, one-dish meal that combines tender chicken, fluffy rice, and a medley of vegetables in a creamy, cheesy sauce. Perfect for busy weeknights or feeding a crowd, this casserole is easy to prepare and always satisfying.
Ingredients
Units
Scale
- 1 cup long-grain rice, uncooked
- 10.5 ounces condensed cream of chicken soup (1 small can)
- 10.5 ounces condensed cream of mushroom soup (1 small can)
- 1 1/2 cups low sodium or no sodium added chicken broth
- 1 small onion, diced
- 1 cup frozen vegetables (peas, carrots, corn, green beans)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature when you’re ready to bake the casserole.
- Mix the ingredients: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper. This creates the base of your casserole, ensuring all flavors are evenly distributed.
- Add the chicken: Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture. This step helps the chicken cook evenly and absorb the flavors of the sauce.
- Prepare for baking: Pour the mixture into a 9×13 inch baking dish. Spread evenly to ensure consistent cooking. Sprinkle the shredded cheddar cheese over the top for a delicious, golden crust.
- Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through. The foil helps steam the rice, while the uncovered baking time creates a golden top.
- Rest and serve: Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely, making it easier to serve and enhancing the texture.
Notes
- Use long-grain white rice for the best texture. Brown rice works but requires more liquid and longer cooking time.
- Cutting chicken into bite-sized pieces ensures even cooking without pre-cooking.
- Store-bought condensed soups make this dish quick and simple. For a homemade version, use a roux-based sauce with broth and cream.
- The foil cover is crucial for properly cooking the rice.
- If rice is still firm after baking, cover and bake for an additional 5-10 minutes.
- Leftovers can be stored in the fridge for up to 4 days. To freeze, assemble and freeze before baking, then bake from frozen at 375°F for 60-70 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
