Description
A creamy, comforting chicken and rice casserole made with simple pantry staples, baked to tender perfection with minimal effort. This hearty dish is perfect for busy weeknights and satisfying family dinners.
Ingredients
1 cup long-grain white rice (uncooked)
2 cups chicken broth
1 can (300 g) cream of chicken soup
1 can (300 g) cream of mushroom soup
4 boneless, skinless chicken breasts
1 packet onion soup mix
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, and cream of mushroom soup until well mixed.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Place the chicken breasts on top of the rice mixture.
- Sprinkle the onion soup mix, black pepper, and paprika evenly over the dish.
- Cover tightly with aluminum foil.
- Bake for 1 hour 30 minutes, or until the rice is tender and the chicken is fully cooked.
- During the last 10 minutes, remove the foil and sprinkle shredded cheddar cheese on top if desired.
- Let rest for 5 minutes before serving.
- Garnish with chopped parsley and serve warm.
Notes
Swap cream of mushroom soup with additional cream of chicken for a milder flavor.
Add vegetables like peas, carrots, or broccoli for extra nutrition.
Enhance flavor with garlic powder, thyme, or cayenne pepper.
Use mozzarella or Monterey Jack cheese for a different cheesy finish.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Add a splash of broth when reheating if the rice becomes dry.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
