Easy Sherried Chicken Casserole
Cozy up to this Easy Sherried Chicken Casserole, a flavorful one-dish wonder perfect for busy weeknights or satisfying family dinners. Tender, seasoned chicken breasts are nestled in a bed of creamy, sherry-infused rice, enriched with a duo of cream soups and a hint of cheddar cheese for a luscious finish. With minimal prep and just 15 minutes of hands-on time, this baked casserole combines pantry staples like uncooked rice, chicken broth, and paprika into a hearty, crowd-pleasing meal. Whether topped with fresh parsley or served alongside a crisp green salad, this comforting casserole is the ultimate blend of simplicity and indulgence.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1.5 cups chicken broth
- 0.25 cup dry sherry
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch casserole dish lightly with butter or non-stick spray.
Spread the uncooked white rice evenly across the bottom of the prepared casserole dish.
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, dry sherry, garlic powder, onion powder, salt, and black pepper until smooth.
Pour the soup mixture evenly over the layer of rice in the casserole dish.
Cut the chicken breasts into halves or thirds if large, and season both sides lightly with paprika, salt, and pepper.
Arrange the seasoned chicken pieces on top of the rice and soup mixture.
Dot the top of the casserole with small pieces of butter.
Cover the casserole tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle shredded cheddar cheese generously over the top of the casserole.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/75°C).
Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
Garnish with chopped parsley if desired, and serve hot with a side salad or steamed vegetables.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.7 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1429 mg | 110% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3109 mg | 66% | |
*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.
