Quick and Easy Chicken and Rice Casserole
Perfect for busy weeknights, this Quick and Easy Chicken and Rice Casserole delivers heartwarming comfort with minimal effort. Featuring tender, juicy chicken breasts atop a creamy blend of long-grain white rice, chicken broth, and two flavorful soups—cream of mushroom and cream of chicken—this dish comes together in just 10 minutes of prep and bakes to golden perfection in the oven. Seasoned with garlic powder, onion powder, and a touch of paprika, every bite is bursting with cozy flavor. Optional toppings like melted cheddar cheese or a sprinkle of fresh parsley add a customizable touch to this one-pan wonder. Ideal for feeding the family, this casserole is a must-try for anyone craving an easy, satisfying, and crowd-pleasing dinner.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Uncooked long-grain white rice
- 2 cups Chicken broth
- 1 can Cream of mushroom soup
- 1 can Cream of chicken soup
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Shredded cheddar cheese (optional)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray or oil to prevent sticking.
Place the uncooked rice evenly across the bottom of the casserole dish.
In a medium bowl, whisk together the chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
Pour the soup and broth mixture over the rice in the baking dish, ensuring the rice is fully submerged.
Lay the chicken breasts on top of the rice mixture, making sure they are spaced apart.
Season the chicken breasts with a little additional salt, pepper, and paprika for flavor.
Cover the casserole dish tightly with aluminum foil to trap the moisture during baking.
Bake in the preheated oven for 45 minutes.
Remove the foil and, if desired, sprinkle shredded cheddar cheese over the top. Return the dish to the oven uncovered and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the rice has absorbed most of the liquid.
Check that the chicken is cooked through by ensuring it reaches an internal temperature of 165°F (74°C).
Garnish with chopped fresh parsley before serving, if desired.
Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5153 mg | 224% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 18.0 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 983 mg | 76% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2344 mg | 50% | |
*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.
