Chicken N Rice Casserole Bake
Savor the comforting flavors of a classic Chicken N Rice Casserole Bake, a hearty one-dish meal that’s perfect for busy weeknights or cozy family dinners. This recipe combines tender, seasoned chicken breasts, fluffy white rice, and a rich medley of cream of mushroom and cream of chicken soups, all baked to perfection in a pool of savory chicken broth. Layers of vibrant frozen mixed vegetables add a pop of color and nutrients, while a generous topping of melted cheddar cheese and a buttery finish create an irresistible golden crust. With just 15 minutes of prep and the oven doing the rest, this casserole is a fuss-free meal that delivers big on flavor. Garnish with fresh parsley for a touch of freshness and serve this baked casserole as a wholesome, satisfying meal the entire family will love. Perfect keywords: chicken casserole recipe, easy baked chicken and rice, creamy chicken and rice bake, comfort food casseroles.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 1 cup White rice
- 2 cups Chicken broth
- 1 can Cream of mushroom soup
- 1 can Cream of chicken soup
- 1 cup Cheddar cheese (shredded)
- 1 cup Frozen mixed vegetables
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (melted)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with non-stick spray or a thin layer of melted butter.
In a mixing bowl, combine the white rice, chicken broth, cream of mushroom soup, and cream of chicken soup. Stir until well blended.
Add the garlic powder, onion powder, paprika, salt, and black pepper to the mixture. Stir again to evenly distribute the seasonings.
Spread the uncooked rice and soup mixture evenly across the bottom of the prepared casserole dish.
Layer the frozen mixed vegetables over the rice mixture in an even layer.
Place the chicken breasts on top of the vegetables. Season the chicken breasts lightly with a pinch of salt, pepper, and paprika.
Cover the casserole dish tightly with aluminum foil to lock in the moisture during baking.
Bake in the preheated oven for 40 minutes.
Carefully remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and drizzle the melted butter over everything.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes or until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature should reach 165°F/74°C).
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Sprinkle chopped fresh parsley over the top for garnish before serving. Enjoy your hearty Chicken N Rice Casserole Bake!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 24.8 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1410 mg | 108% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2587 mg | 55% | |
*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.
