Classic Chicken and Rice Casserole
Warm, comforting, and irresistibly creamy, this Classic Chicken and Rice Casserole is the ultimate one-dish dinner that blends tender chicken, fluffy long-grain white rice, and a velvety sauce made from cream of mushroom soup, milk, and chicken broth. Enhanced with sautéed onions, savory seasonings, and bursts of sweetness from frozen peas, this casserole is topped with gooey cheddar cheese for a satisfying finish. Perfect for weeknight dinners or cozy gatherings, this family-friendly recipe involves easy preparation, minimal cleanup, and layers of hearty flavors baked to perfection. Garnish with fresh parsley for a pop of color and serve this wholesome dish straight from the oven for a meal that everyone will adore.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 0.5 cup milk
- 1 medium, chopped onion
- 2 tablespoons butter
- 1 cup frozen peas
- 1 cup, shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
In a large skillet, heat olive oil over medium heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken from skillet and set aside.
In the same skillet, add butter and chopped onion. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the cream of mushroom soup, milk, and chicken broth. Mix until smooth and well combined.
Add the rice, dried thyme, and peas into the skillet. Stir to combine.
Transfer the rice mixture into a 9x13-inch baking dish.
Place the seared chicken breasts on top of the rice mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle shredded cheddar cheese over the top.
Return the casserole to the oven, uncovered, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Remove from oven and let the casserole sit for 5-10 minutes before serving.
Garnish with chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 5994 mg | 261% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 31.6 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1032 mg | 79% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2944 mg | 63% | |
*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.
