Description
Comfort comes alive with this classic chicken and rice casserole that reminds me of family dinners around my grandmother’s table. Tender chicken, fluffy rice, and a creamy sauce blend perfectly for a hearty meal that feels like a warm hug on a chilly evening.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1.5 cups long-grain white rice (uncooked)
- 3 cups chicken broth
Supporting Ingredients:
- 1 10.5 oz (298 grams) can cream of chicken soup
- 1 10.5 oz (298 grams) can cream of mushroom soup
Seasoning Ingredients:
- 1 tablespoon olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Optional Toppings:
- 0.5 cup shredded cheddar cheese
- crushed buttery crackers
- fresh parsley
Instructions
- Prepare your oven by heating it to 375°F (190°C) and coating a 9×13-inch baking dish with a light layer of cooking spray or butter.
- Combine chicken broth, cream of chicken and mushroom soups, garlic powder, onion powder, salt, pepper, and olive oil in a spacious mixing bowl. Whisk the ingredients until they’re smoothly integrated.
- Add 1½ cups uncooked long-grain white rice to the liquid mixture, stirring thoroughly to ensure even distribution.
- Transfer the rice and soup blend into the greased baking dish, spreading it evenly across the bottom.
- Arrange 1½ lbs of boneless chicken breasts or thighs atop the rice mixture, gently pressing them so they’re partially submerged in the liquid.
- Seal the baking dish completely with aluminum foil, creating a tight barrier to trap moisture during cooking.
- Slide the covered casserole into the preheated oven and bake for 60 minutes, allowing the rice to absorb the flavorful liquid.
- Remove the foil and inspect the chicken’s doneness. If desired, sprinkle ½ cup shredded cheddar cheese or crushed buttery crackers over the surface.
- Return the uncovered dish to the oven and bake an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the rice turns tender.
- Extract the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley if you prefer, then serve warm.
Notes
- Use low-sodium broth to control salt levels and prevent an overly salty dish.
- Choose bone-in chicken thighs for extra moisture and richer flavor compared to chicken breasts.
- For a gluten-free version, swap condensed soups for homemade cream sauce or gluten-free alternatives.
- Frozen mixed vegetables can add nutrition and color when stirred into the rice mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 70-75 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 70 mg