Description
A comforting casserole combining tender chicken, creamy soups, and fluffy rice for a wholesome meal, perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (using the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese (optional)
- 1–2 cups frozen mixed vegetables (optional)
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and water. Stir in the uncooked instant rice until blended.
- Transfer the soup and rice mixture into the greased casserole dish, spreading it out evenly.
- If using, stir in your frozen vegetables or shredded cheddar cheese.
- Place raw chicken breasts on top of the rice mixture, butterflying them if they are thick.
- Evenly distribute the onion soup mix over the chicken.
- Tightly cover the dish with aluminum foil and bake for 60 minutes.
- After an hour, remove the foil and check if the chicken is fully cooked (internal temperature should be 165°F or 75°C) and the rice is tender.
- For a crispier finish, broil for 3–5 minutes until golden brown.
- Let the casserole rest for 5–10 minutes before serving.
Notes
This dish is versatile; consider adding spices or different proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken, casserole, easy dinner, comfort food, family meal