Simple and Delicious Chicken and Rice Casserole
Get ready to savor the ultimate comfort food with this Simple and Delicious Chicken and Rice Casserole recipe! This crowd-pleasing bake combines tender, juicy chicken breasts with fluffy rice infused with rich flavors from creamy soup and savory chicken broth. Easy to make and perfect for busy weeknights, this casserole is brought to life with a hint of seasoning from garlic powder, onion powder, and paprika, then topped with melted cheddar cheese for a luscious, gooey finish. With just 15 minutes of prep time and simple ingredients, this one-pan meal will quickly become a family favorite. Serve it hot, garnished with fresh parsley for a touch of color, and enjoy a comforting dish that’s as satisfying as it is effortless! Perfect for quick dinners, meal prep, or feeding a crowd, this recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup uncooked 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 shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 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 non-stick cooking spray or butter.
Rinse the uncooked rice under cold water to remove excess starch, then spread it evenly across the bottom of the greased casserole dish.
In a medium bowl, whisk together the chicken broth, cream of mushroom soup, and cream of chicken soup until smooth. Add the onion powder, garlic powder, paprika, salt, and black pepper. Stir to combine.
Pour the soup mixture evenly over the rice in the casserole dish, making sure the rice is fully submerged in the liquid.
Place the chicken breasts on top of the rice mixture, spacing them out evenly. Sprinkle a pinch of additional paprika over the chicken for color.
Dot the chicken and rice mixture with small pats of butter, spacing them evenly over the dish.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake, uncovered, for an additional 15 minutes or until the cheese is melted and bubbly.
Check to ensure the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the rice is tender. If needed, bake for an extra 5-10 minutes.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5674 mg | 247% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 18.1 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1396 mg | 107% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2305 mg | 49% | |
*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.
