Description
A comforting and easy casserole combining chicken, rice, and creamy soups, 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
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked rice. Stir until well mixed.
- Pour the mixture into the greased casserole dish and spread evenly.
- Add frozen vegetables or cheese if desired.
- Place the raw chicken breasts on top of the rice mixture.
- Sprinkle the onion soup mix over the chicken.
- Cover tightly with aluminum foil and bake for 60 minutes without lifting the foil.
- After 1 hour, remove the foil and check the chicken for doneness.
- If desired, broil for 3–5 minutes for a golden top.
- Let rest for 5–10 minutes before serving.
Notes
Consider adding herbs for garnish or serving with a simple side salad or bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: casserole, chicken and rice, family dinner, comfort food, easy recipe