Description
Grandmother’s old fashioned chicken and rice casserole brings pure comfort straight from her classic kitchen recipe box. Creamy, golden chicken nestled with fluffy rice creates a hearty meal your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
Flavor Enhancers:
- 1 can (10.5 oz) cream of chicken soup
- 1 cup whole milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- Salt and black pepper
Optional Toppings:
- ½ cup shredded cheddar or Parmesan cheese
- ¼ cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray, ensuring every corner gets covered for easy cleanup.
- Blend 2 cups chicken broth, 1 cup milk, 1 can cream of chicken soup, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon parsley, ½ teaspoon paprika, salt, and pepper in a medium bowl until the mixture looks smooth and consistent.
- Spread 1 cup uncooked long-grain white rice evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Arrange 1.5 pounds chicken breasts or thighs directly on top of the rice layer, positioning them so they’re not overlapping.
- Pour the entire seasoned liquid mixture over the chicken and rice, making sure every part gets moistened without disturbing the rice layer.
- Cover the baking dish tightly with aluminum foil, sealing the edges to trap moisture during baking.
- Bake at 350°F for 45 minutes, keeping the foil on to help the rice absorb the liquid and cook thoroughly.
- Remove foil and sprinkle ½ cup shredded cheese and ¼ cup buttered breadcrumbs over the top for a crispy, golden finish.
- Return to the oven uncovered and bake for an additional 15 minutes until the cheese melts and the top turns golden brown.
- Let the casserole rest for 10 minutes after removing from the oven, allowing the liquid to settle and making it easier to serve.
Notes
- Using rotisserie chicken saves time and adds extra flavor to the casserole.
- Cooking rice slightly undercooked helps prevent mushy texture when baking the entire dish.
- Swap cream of chicken soup with cream of mushroom or celery for different flavor variations.
- For a gluten-free version, use cornstarch instead of flour and choose gluten-free cream soup.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 345 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg