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Chicken and Rice Casserole

This comforting Chicken and Rice Casserole is a family favorite, combining flavor and ease into a delightful one-pan meal suitable for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless skinless chicken breasts or thighs Thighs are preferred for tenderness.
  • 1 cup Long-grain white rice (or Jasmine rice) Provides a fragrant touch.
  • 10.5 ounces Condensed cream of chicken soup Key for creamy texture.
  • 1 cup Frozen mixed veggies Adds color and flavor.
  • 1 cup Shredded cheese (cheddar and Monterey Jack) Creates a gooey top layer.

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 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.
  4. Tightly cover the dish with foil and bake for 45-55 minutes if using uncooked rice, or 20-25 minutes if the rice is already cooked.
  5. Uncover the dish, sprinkle with cheese, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
  6. Allow the casserole to sit for 10 minutes before serving.

Notes

Ensure even cooking by not overcrowding the dish. Use a meat thermometer to check chicken reaches 165°F (75°C). Letting the casserole rest enhances flavor.