Go Back

Chicken and Rice Casserole

This comforting Chicken and Rice Casserole combines flavor and ease, making it a family favorite on busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken breasts or thighs Thighs are preferred for tenderness.
  • 1 cup Long-grain white rice Jasmine rice enhances the flavor.
  • 1 can Condensed cream of chicken soup Provides a creamy texture.
  • 2 cups Frozen mixed veggies Adds color and nutrition.
  • 1 cup Shredded cheese A blend of cheddar and Monterey Jack works well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the condensed soup, broth, and optional milk until smooth. Stir in the salt, pepper, garlic powder, onion powder, and paprika.
  3. Spread the uncooked rice in the prepared baking dish, pour the sauce over the rice, add the mixed vegetables, and place the chicken on top.
Baking
  1. Cover the dish tightly with foil and bake for 45-55 minutes if using uncooked rice, or 20-25 minutes if the rice is already cooked.
  2. Uncover the dish, sprinkle with cheese, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
  3. Let the casserole rest for 10 minutes before serving.

Notes

Make sure to check that the chicken reaches an internal temperature of 165°F (75°C) for safety. Avoid overcrowding the dish for even cooking.