Description
Chicken and rice casserole brings pure comfort right to your dinner table with zero fuss. Creamy, cheesy, and totally satisfying, this classic dish delivers home-style warmth that makes your whole family smile.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken breasts
Grains and Liquid Base:
- 1 cup long-grain rice
- 2 cups chicken broth
- ½ cup milk
Vegetables and Seasonings:
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Canned Soups and Toppings:
- 1 10.75-ounce can condensed cream of mushroom soup
- 1 10.75-ounce can condensed cream of chicken soup
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
- ¼ cup crushed Ritz crackers
- 1 tablespoon butter
- 2 tablespoons melted butter
Instructions
- Heat your oven to 375F and grab a large oven-safe skillet or baking dish.
- Combine 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ¼ tsp paprika in a small bowl. Sprinkle this seasoning blend evenly over 2 lbs chicken breasts.
- Warm 1 tbsp olive oil in the skillet over medium-high heat. Sear the seasoned chicken for 2-3 minutes on each side until lightly browned.
- Transfer the skillet to the preheated oven. Bake chicken for 20-25 minutes until the internal temperature hits 165F.
- Let the chicken rest for 5-10 minutes, then shred or dice into bite-sized pieces.
- In a medium saucepan, combine 1 cup rice, 2 cups chicken broth, ½ tsp salt, and ¼ tsp pepper. Bring to a boil, then reduce heat to low.
- Cover the rice and simmer for 18-20 minutes until liquid is fully absorbed. Let stand covered for 5 minutes, then fluff with a fork.
- Melt 1 tbsp butter in a large skillet over medium heat. Sauté 1 chopped onion, 2 diced carrots, and 2 diced celery stalks for 5-7 minutes until softened.
- Stir in 1 can cream of mushroom soup, 1 can cream of chicken soup, and ½ cup milk. Mix thoroughly.
- Simmer the sauce over low heat for 5-10 minutes, stirring occasionally until slightly thickened.
- Mix in ¼ cup chopped fresh parsley.
- Fold the cooked rice and shredded chicken into the vegetable sauce until well combined.
- Grease a 9×13 inch baking dish and transfer the mixture, spreading evenly.
- Toss ½ cup shredded cheddar cheese with ¼ cup crushed Ritz crackers. Drizzle 2 tbsp melted butter over the topping and mix.
- Sprinkle the cheese and cracker mixture across the entire casserole surface.
- Bake at 375F for 20-25 minutes until the topping turns golden brown and the casserole is heated through.
- Allow the casserole to rest for 5-10 minutes before serving to let the flavors settle.
Notes
- Always pound chicken breasts to an even thickness to ensure uniform cooking and prevent dry edges.
- Searing chicken before baking adds deep flavor and creates a golden-brown exterior that locks in moisture.
- Use low-sodium broths and soups to control the salt content and prevent the casserole from becoming too salty.
- For a gluten-free version, substitute crushed gluten-free crackers and use cornstarch instead of wheat-based thickeners in the soups.
- Prep Time: 25-35 minutes
- Cook Time: 1 hour 3 minutes - 1 hour 17 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 377 kcal
- Sugar: 3 g
- Sodium: 821 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 88 mg