Homestyle Chicken and Rice Casserole
Embrace the comforting flavors of a classic with this Homestyle Chicken and Rice Casserole, a hearty one-dish meal packed with tender chicken, creamy rice, and wholesome vegetables. This easy-to-make casserole combines pantry staples like cream of mushroom and cream of chicken soups with aromatic spices, creating a richly flavorful base for perfectly cooked chicken breasts. Topped with gooey melted cheddar cheese and a touch of fresh parsley, it’s a family-friendly dinner that’s both satisfying and simple. With just 15 minutes of prep time and a baked-in foil-cover method to ensure moist, perfectly cooked results, this dish is ideal for busy weeknights or a cozy weekend dinner. Whether you’re craving a quick casserole or aiming to please a crowd, this recipe is sure to bring warmth and goodness to your table.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup White rice
- 2 cups Chicken broth
- 1 can (10.5 oz) Cream of mushroom soup
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Frozen mixed vegetables
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (optional, for garnish)
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 medium saucepan, melt the butter over medium heat. Stir in the onion powder, garlic powder, paprika, salt, and black pepper. Let the spices bloom for 1-2 minutes.
Add the white rice, chicken broth, cream of mushroom soup, and cream of chicken soup to the saucepan. Stir well to combine.
Transfer the rice mixture into the prepared casserole dish. Spread it out evenly.
Lay the chicken breasts over the rice mixture, ensuring they are spaced evenly. Season the chicken breasts lightly with a pinch of salt and paprika.
Sprinkle the frozen mixed vegetables evenly over the casserole.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and check if the chicken is cooked through (internal temperature of 165°F) and the rice is tender. If not, recover and bake for an additional 5-10 minutes as needed.
Once the chicken and rice are fully cooked, sprinkle the shredded cheddar cheese over the top of the casserole. Bake uncovered for another 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 fresh parsley if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 232 mg | 18% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 422 mg | 9% | |
*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.
