Homemade Seasoned Rice Mix Chicken Rice Casserole
Transform your weeknight dinner routine with this rich and comforting Homemade Seasoned Rice Mix Chicken Rice Casserole, a crowd-pleasing one-dish meal that's packed with flavor and easy to prepare. Featuring perfectly seasoned, tender chicken breasts nestled on a bed of buttery, herb-infused rice, this casserole is brought to life with creamy chicken soup, melty cheddar cheese, and optional broccoli for a veggie boost. The homemade seasoned rice blend, toasted to perfection, elevates the dish with layers of garlicky, savory goodness, while the simple assembly ensures stress-free cooking. Ready in just over an hour and serving up to six, this baked casserole is an ideal combination of convenience and homemade charm, perfect for busy weeknights or cozy family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (10.5 ounces) cream of chicken soup
- 1.5 cups shredded cheddar cheese
- 1 cup broccoli florets (optional, steamed)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Rub the chicken breasts with olive oil, then season both sides with a pinch of salt and pepper. Set aside.
Melt the butter in a medium saucepan over medium heat. Stir in the garlic powder, onion powder, paprika, parsley, salt, and black pepper.
Add the uncooked rice to the saucepan, stirring to coat the grains in the seasoned butter. Toast the rice for about 2-3 minutes until lightly golden.
Pour the chicken broth into the saucepan and bring it to a boil. Reduce the heat to low, cover, and let the rice cook for about 15 minutes until most of the liquid is absorbed. Remove from heat.
Spread the partially cooked rice evenly into a greased 9x13-inch casserole dish.
Place the chicken breasts on top of the rice, evenly spaced.
In a small bowl, mix the cream of chicken soup with 1/2 cup of water until smooth. Pour this mixture evenly over the chicken and rice.
If using broccoli, scatter it over the casserole at this point.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle shredded cheddar cheese evenly over the top, and return to the oven. Bake uncovered for an additional 15-20 minutes until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature of 165°F).
Let the casserole rest for 5 minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1695 mg | 130% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3361 mg | 72% | |
*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.
