Description
This comforting Chicken and Rice Casserole features tender chicken pieces baked with uncooked rice in a creamy mixture of chicken and mushroom soups, chicken broth, and seasonings. Optional frozen peas and carrots add color and nutrition, while a topping of melted cheddar cheese provides a rich, savory finish. Perfect for an easy, all-in-one dinner that combines protein, vegetables, and carbs in a simple baking dish.
Ingredients
Scale
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 3/4 cups chicken broth
- 1 cup frozen peas and carrots (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Nonstick cooking spray or butter for greasing
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Mix the base: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add rice and veggies: Stir the uncooked long grain white rice into the soup mixture, then fold in the frozen peas and carrots if using for added color and nutrients.
- Assemble casserole: Pour the soup and rice mixture evenly into the prepared baking dish. Arrange the raw bite-sized chicken pieces over the top, pressing them gently into the mixture to ensure even cooking.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 55 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add cheese topping: Remove the foil carefully, sprinkle shredded cheddar cheese evenly over the casserole if desired, then return the dish uncovered to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the casserole to rest for 5 minutes before serving. This helps it set and makes it easier to portion out.
Notes
- Substitute cream of celery soup or use all cream of chicken soup for a milder flavor variation.
- Add sautéed onions or mushrooms to the base mixture for added depth and flavor.
- Use leftover shredded chicken instead of raw; reduce baking time by 10 to 15 minutes accordingly to avoid overcooking.
