Easy Chicken and Rice Casserole
Savor the ultimate comfort food with this Easy Chicken and Rice Casserole, a one-dish wonder that’s perfect for busy weeknights or cozy family dinners. Tender, seasoned chicken breasts are baked atop a luscious bed of creamy rice infused with chicken broth, cream of mushroom and cream of chicken soups, and a hint of garlic and onion powder for depth of flavor. Finished with a golden layer of melted cheddar cheese and a sprinkle of optional fresh parsley, this hearty casserole delivers a satisfying, crowd-pleasing meal in just over an hour. With minimal prep time and only one baking dish to clean, it’s a foolproof recipe that’s as simple as it is delicious. Perfect for anyone craving an easy dinner idea, this chicken and rice bake is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2.5 cups chicken broth
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
Rinse and pat dry the chicken breasts. Season both sides with half the salt, pepper, garlic powder, and paprika.
In a medium mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, onion powder, remaining garlic powder, and remaining salt and pepper. Stir well to combine.
Pour the rice and soup mixture evenly into the prepared baking dish.
Place the seasoned chicken breasts on top of the rice mixture in a single layer.
Sprinkle the remaining paprika over the chicken and rice mixture for added color and flavor.
Cover the baking dish tightly with aluminum foil to prevent the rice from drying out during cooking.
Place the dish in the preheated oven and bake for 50 minutes.
Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and enjoy your Easy Chicken and Rice Casserole!
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 7381 mg | 321% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 18.4 g | ||
| Protein | 283.7 g | 567% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1443 mg | 111% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3296 mg | 70% | |
*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.
