The Best Chicken Rice Casserole
Get ready to fall in love with "The Best Chicken Rice Casserole," a comforting, one-dish dinner that's simple to prepare and bursting with flavor! Perfect for busy weeknights or cozy family meals, this recipe combines tender chicken breasts nestled atop a creamy, cheesy bed of long-grain rice infused with chicken broth and rich cream soups. With fragrant seasonings like garlic powder, onion powder, and a touch of paprika, every bite is aromatic and satisfying. The casserole is finished with a golden layer of melted cheddar cheese, adding the perfect savory touch. Ready in just over an hour with 15 minutes of prep, this versatile dish is a crowd-pleaser that’s easy to customize with your favorite veggies or spices. Serve it hot, straight out of the oven, for a complete and hearty meal that’ll have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 large (boneless, skinless) chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons (melted) butter
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, milk, garlic powder, onion powder, dried parsley, paprika, salt, and black pepper. Mix well to combine.
Pour the mixture evenly into the prepared baking dish.
Place the chicken breasts on top of the rice mixture in the baking dish. Be sure they are evenly spaced.
Brush the melted butter over the chicken breasts to help them stay moist and flavorful during baking.
Cover the baking dish tightly with aluminum foil to trap steam and ensure the rice cooks thoroughly.
Bake in the preheated oven for 50 minutes.
Carefully remove the foil (watch out for steam) and sprinkle the shredded cheddar cheese evenly over the chicken and rice.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Check to ensure the rice is fully cooked and the chicken has reached an internal temperature of 165°F (74°C).
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with additional dried parsley if desired and serve hot. Enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 4.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 446 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.
