Description
A comforting casserole with tender chicken and rice, 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
- Dash of black pepper, garlic powder, or paprika
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter.
- In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice until combined.
- Transfer the mixture into the greased casserole dish, spreading it evenly.
- If using, mix in frozen vegetables and shredded cheese at this stage.
- Place the raw chicken breasts on top of the rice mixture. Butterfly the chicken if it’s thick.
- Evenly sprinkle the onion soup mix over the chicken.
- Cover the dish tightly with aluminum foil and bake for one hour without lifting the foil.
- After one hour, remove the foil and check that the chicken reaches an internal temperature of 165°F (75°C) and the rice is creamy.
- For a crispy top, broil uncovered for 3–5 minutes until lightly browned.
- Let the dish rest for 5–10 minutes before serving.
Notes
Feel free to substitute ingredients based on availability. This dish is perfect for using up leftovers!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: comfort food, casserole, chicken rice, family dinner, quick recipes