Easy Luncheon Chicken and Rice Casserole
Whip up a comforting classic with this Easy Luncheon Chicken and Rice Casserole, a one-dish wonder that's perfect for weeknight dinners or casual gatherings. Packed with tender, juicy chicken breasts and hearty long-grain rice, this casserole comes together with creamy layers of mushroom and chicken soup, a hint of garlic and onion, and a gooey topping of melted cheddar cheese. With just 10 minutes of prep time, it bakes to golden perfection in under an hour, making it an effortless option for busy days. Serve this satisfying dish with a side of steamed veggies or a crisp green salad for a complete meal that’s sure to please the crowd. Ideal for meal planning, family dinners, or an easy potluck centerpiece, this casserole is a fuss-free favorite you’ll want to add to your menu rotation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 1.5 cups water
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick cooking spray.
In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, water, milk, garlic powder, onion powder, dried parsley, salt, and pepper. Whisk until the mixture is smooth.
Add the uncooked rice to the mixture and stir to combine.
Pour the rice and sauce mixture evenly into the prepared casserole dish.
Place the chicken breasts on top of the rice mixture, spacing them evenly apart. Season the chicken lightly with additional salt and pepper, if desired.
Cover the casserole dish tightly with aluminum foil to prevent moisture from escaping and ensure the rice cooks evenly.
Bake in the preheated oven for 50 minutes.
Remove the casserole from the oven and carefully take off the foil. Sprinkle the shredded cheddar cheese over the top of the chicken and rice.
Return the casserole to the oven and bake, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with additional dried parsley if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.8 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 382 mg | 29% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 682 mg | 15% | |
*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.
