Easy Chicken with Rice Casserole
Creamy, comforting, and irresistibly simple, this Easy Chicken with Rice Casserole is the ultimate one-dish meal for busy weeknights or cozy family dinners. With just 10 minutes of prep, this hearty casserole combines tender chicken breasts, perfectly cooked white rice, and a rich blend of cream of chicken and mushroom soups enhanced with aromatic spices like garlic powder, onion powder, and paprika. The addition of chicken broth infuses the dish with extra flavor, while a sprinkle of optional cheddar cheese creates a golden, melty topping. Baked to perfection in under an hour, this oven-friendly recipe delivers satisfying flavors with minimal effort. Garnish with fresh parsley for a pop of color, and enjoy an easy, no-fuss meal that everyone will love. A must-try for fans of chicken and rice recipes!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup white rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1.5 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 1 teaspoon paprika
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with non-stick cooking spray or a small amount of butter.
In a large mixing bowl, combine the white rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Mix until well blended.
Stir in onion powder, garlic powder, black pepper, and salt. Adjust seasoning to taste.
Pour the rice and soup mixture into the prepared casserole dish, spreading it out evenly.
Lay the boneless, skinless chicken breasts on top of the rice mixture. Sprinkle paprika over the chicken for added flavor and color.
Cover the casserole dish tightly with aluminum foil to ensure the rice cooks evenly.
Bake in the preheated oven for 50 minutes.
Carefully remove the aluminum foil and check the chicken and rice. If needed, continue cooking uncovered for an additional 10 minutes or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
If adding cheese, sprinkle shredded cheddar cheese evenly over the top of the dish during the last 5 minutes of cooking, then return to the oven uncovered until melted.
Remove from oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy your Easy Chicken with Rice Casserole!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 4.8 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 740 mg | 16% | |
*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.
