Busy Day Chicken Rice Casserole
Discover the ultimate comfort dinner with this Busy Day Chicken Rice Casserole—a one-dish wonder designed for hectic weeknights! Packed with tender chicken breasts, fluffy long-grain rice, and a creamy, savory sauce made from cream of chicken soup and chicken broth, this casserole is as easy as it is delicious. Vibrant frozen mixed vegetables add a pop of color and nutrients, while a topping of melted cheddar cheese creates the perfect gooey finish. With just 10 minutes of prep and a hands-off bake time, this recipe is a lifesaver for busy home cooks. It's a wholesome and hearty meal that comes together effortlessly in your oven, making it a great choice for feeding the whole family without stress. Serve this comforting casserole piping hot and enjoy a fuss-free dinner filled with flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1.5 cups cream of chicken soup
- 1.5 cups chicken broth
- 1.5 cups frozen mixed vegetables (peas, carrots, and corn)
- 1 cup shredded cheddar cheese
- 0.5 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter or nonstick spray (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C), and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
In the prepared baking dish, spread the uncooked rice evenly across the bottom.
In a medium bowl, combine the cream of chicken soup, chicken broth, dried thyme, garlic powder, salt, and black pepper. Stir until smooth and well mixed.
Pour the soup mixture evenly over the rice in the baking dish, ensuring all the rice is covered.
Spread the frozen mixed vegetables in an even layer on top of the soup mixture.
Place the chicken breasts on top of the vegetables. Season the chicken breasts lightly with additional salt and pepper, if desired.
Cover the baking dish tightly with aluminum foil to prevent the rice from drying out during cooking.
Bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered.
Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Carefully remove the casserole from the oven and let it rest for 5 minutes before serving.
Slice the chicken breasts and serve the casserole hot, making sure to scoop rice, vegetables, and cheese onto each plate.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 27.1 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1238 mg | 95% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2320 mg | 49% | |
*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.
