Bring a Dish Chicken Casserole
Perfect for potlucks, family gatherings, or weeknight dinners, this "Bring a Dish Chicken Casserole" is a hearty and comforting crowd-pleaser that combines tender chicken, creamy soups, and a medley of mixed vegetables in one easy-to-make dish. Featuring a base of fluffy white rice simmered in chicken broth, this casserole offers layers of flavor enriched with cheddar cheese, buttery breadcrumbs, and a touch of garlic and onion powder for a savory kick. The golden, crispy breadcrumb topping adds the perfect finishing touch to this one-pan wonder, making it irresistible for both kids and adults alike. With only 20 minutes of prep and simple ingredients likely already in your pantry, this versatile chicken casserole is the ultimate bring-a-dish recipe that guarantees rave reviews every time.
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Recipe Information
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup bread crumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
In a medium saucepan over medium heat, melt the butter. Add the garlic powder, onion powder, salt, black pepper, and parsley flakes to the melted butter, stirring well.
Pour the chicken broth into the saucepan and bring it to a simmer. Stir in the uncooked white rice and remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, frozen mixed vegetables, and shredded cheddar cheese. Mix until well combined.
Add the rice and chicken broth mixture to the bowl with the soup mixture. Stir until fully integrated.
Cut the chicken breasts into bite-sized pieces and season lightly with salt and black pepper. Fold the chicken pieces into the casserole mixture.
Pour the entire mixture into the prepared casserole dish, spreading it evenly into a single layer.
Sprinkle the bread crumbs evenly over the top of the casserole for a golden, crispy finish.
Bake the casserole in the preheated oven for 45-50 minutes, or until the chicken is fully cooked and the rice is tender.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley flakes, if desired.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
