Description
This comforting Chicken and Rice Casserole combines tender chicken, creamy soup, mixed vegetables, and fluffy rice baked to perfection. It’s an easy one-dish meal perfect for busy weeknights and offers a delicious blend of flavors and textures with minimal prep.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice uncooked
- 2 cans cream of chicken soup or 1 batch of homemade cream of chicken soup
- 1 cup chicken broth or water
- 1 pound boneless skinless chicken breasts chopped into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 big pinch salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large baking dish, mix the uncooked long-grain white rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese, and chicken broth or water.
- Season Chicken: Season the chopped chicken breasts with garlic powder, paprika, salt, and pepper for flavor. Add the chicken to the rice and vegetable mixture and stir to combine evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes until the rice is tender and the chicken is cooked through.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the remaining shredded cheese on top. Bake uncovered for an additional 10 minutes to melt the cheese and lightly brown the top.
- Cool and Serve: Let the casserole cool for 5-10 minutes before serving to allow it to set and flavors to meld.
Notes
- Use long-grain white rice for the best texture; avoid instant rice which can become mushy.
- Brown rice can be used but requires extra liquid and an additional 15-20 minutes of baking time.
- If rice is still firm after baking, add ¼ cup more broth or water, cover, and continue baking until tender.
- Use any frozen vegetables without thawing for convenience—peas, carrots, corn, green beans, broccoli, or cauliflower all work well.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To freeze, cool completely then freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator and bake at 350°F for 20-30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: thirty-eight g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
