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Chicken and Rice Casserole

Chicken and Rice Casserole

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Course: Main Course
Kitchen: American, Comfort Food
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

  • 1 1/2 lbs boneless skinless chicken breasts (or thighs)
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme optional
  • 1 cup frozen peas and carrots or any mixed vegetables
  • 1 tablespoon olive oil for searing, optional

Instructions

  • Step 1: Prepare the Chicken and Rice
  • Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Mix Rice & Soup: In the baking dish, mix the uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, black pepper, paprika, and thyme (if using). Stir well.
  • Add Vegetables: Stir in the frozen peas and carrots for extra flavor and texture.
  • Step 2: Prepare the Chicken
  • Season Chicken: Season the chicken breasts with a little salt, pepper, and paprika.
  • Optional Searing: For extra flavor, heat olive oil in a skillet over medium heat and sear the chicken for 2 minutes per side until golden brown.
  • Step 3: Assemble and Bake
  • Place Chicken on Rice: Lay the seasoned (or seared) chicken breasts on top of the rice mixture in the baking dish.
  • Cover and Bake: Cover tightly with foil and bake for 40 minutes.
  • Add Cheese & Bake Again: Remove foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly and the rice is tender.
  • Step 4: Serve
  • Rest & Serve: Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley if desired.