Chicken and Rice Casserole Recipe
This easy chicken and rice casserole has tender chicken, fluffy rice, savory flavor and melty cheddar, with just 5 minutes of prep.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts , pounded to about ½-inch thick
- 1 cup long grain white rice , uncooked
- 2 Tablespoons onion soup mix , or ranch seasoning
- 1 ¾ cups chicken broth
- 10 ounces cream of chicken soup , can sub for cream of mushroom or celery
- 1 ½ cups shredded cheddar cheese , divided
- salt and pepper , to taste
For serving: Freshly chopped parsley, thyme or basil
Instructions
- Preheat the oven to 350°F. Spray or butter the bottom of 9x13-inch baking dish.
- Trim any fat from the chicken and pound or cut down to 1/2" thickness. Place the chicken onto the bottom of the pan and season with ranch seasoning, salt and pepper.
- Whisk together the cream of chicken soup and broth. Stir in the rice and 1/2 cup cheese if desired and then pour over the top of the chicken and rice. Cover with foil tightly and bake for 70 to 75 minutes, or until chicken is cooked and rice is tender. The trapped steam is what cooks the rice, so avoid lifting the foil during baking.
- Pull out of the oven and open corners to release some steam. Let sit for 5 minutes. Fluff with a fork and then add a cup of cheese over top if desired and allow to melt. Then add fresh herbs if desired and serve hot.
Notes
Rice: Use long-grain white rice for best results. Do not use instant rice. I have not tested with brown rice, but it will require additional liquid and a longer cooking time.
Chicken: For even cooking, use chicken breasts that are similar in size and pound thicker pieces to about 1/2-inch thick, for me that was 2. Arrange in a single layer without overlapping.
Omit the cheese if desired, although we love how cheesy it is.
Add-ins: Stir in broccoli, peas or mixed vegetables for an easy all-in-one meal. Frozen vegetables can usually go in straight from the freezer.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 to 4 days. Add a splash of broth before reheating if the rice seems dry.
Nutrition
Calories: 308kcal, Carbohydrates: 23g, Protein: 26g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 79mg, Sodium: 828mg, Potassium: 398mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 304IU, Vitamin C: 1mg, Calcium: 170mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
