Chicken and Rice Casserole
A wonderfully comforting dish that combines tender chicken, creamy rice, and vibrant vegetables for a satisfying meal.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts Juicy chicken breasts serve as the centerpiece of the dish.
- 1 cup long-grain rice Absorbs the savory broth while remaining fluffy and tender.
- 1 can (10.5 oz) cream of chicken soup Adds a creamy element to enrich the casserole.
- 1 cup low-sodium chicken broth Infuses the dish with savory depth.
- 1 cup mixed vegetables (frozen or fresh) Adds color and nutrients to the dish.
- 1 tsp onion powder Provides subtle sweetness and warmth.
- to taste salt and pepper Essential seasonings for flavor enhancement.
- 1 cup shredded cheddar cheese Melts to a gooey, golden topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a large baking dish with nonstick cooking spray.
- In a mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, mixed vegetables, onion powder, salt, and pepper. Stir until well blended.
- Place the seasoned chicken breasts on top of the rice mixture.
- Cover the baking dish with aluminum foil and bake for 1 hour.
- After an hour, remove the foil, sprinkle the shredded cheddar cheese on top, and return to the oven.
- Bake uncovered for an additional 10 minutes or until the cheese is bubbly and golden.
Notes
For added flavor, marinate the chicken in lemon juice or herbs before adding it. For a crunchier texture, broil the casserole for a few minutes at the end.