Chicken and Rice Casserole Bake
Warm, hearty, and irresistibly creamy, this Chicken and Rice Casserole Bake is the ultimate comfort food that brings the whole family together. This easy-to-make recipe features tender boneless chicken breasts nestled on a bed of perfectly cooked long-grain rice, infused with the rich flavors of chicken broth and a blend of cream of mushroom and chicken soups. Seasoned with garlic, onion powder, paprika, and a hint of black pepper, every bite delivers depth and warmth. Optional additions like melty cheddar cheese and a sprinkle of fresh parsley elevate this classic dish to gourmet levels. With just 10 minutes of prep time and a hands-off bake, this one-dish wonder is perfect for busy weeknights or cozy gatherings. Serve straight from the casserole dish for a piping hot meal that’s as delicious as it is convenient! Keywords: chicken and rice casserole, easy dinner recipes, comfort food, creamy chicken bake, one-pot meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 can (10.5 oz) Cream of mushroom soup
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Cheddar cheese (shredded, optional)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.
Rinse the rice under cold water until the water runs clear, then spread it evenly across the bottom of the prepared baking dish.
In a mixing bowl, combine the chicken broth, cream of mushroom soup, cream of chicken soup, water, garlic powder, onion powder, salt, black pepper, and paprika. Whisk until fully blended.
Pour the soup mixture evenly over the rice in the baking dish.
Place the chicken breasts on top of the rice mixture, spacing them evenly.
If desired, sprinkle shredded cheddar cheese over the top of the casserole.
Cover the dish tightly with aluminum foil to trap the moisture and prevent the rice from drying out.
Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake for an additional 15 minutes to allow the top to brown lightly.
Once cooked, remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
Serve warm and enjoy your comforting Chicken and Rice Casserole Bake!
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 6959 mg | 303% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 17.7 g | ||
| Protein | 272.7 g | 545% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1400 mg | 108% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3141 mg | 67% | |
*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.
