Very Good Chicken and Rice Casserole
Warm, comforting, and packed with rich flavors, this Very Good Chicken and Rice Casserole is a must-try dish for busy weeknights or cozy family dinners. Featuring tender, seared chicken breasts nestled over a bed of fluffy, flavor-infused rice and mixed vegetables, this casserole is elevated with creamy chicken soup and melted cheddar cheese. The combination of savory spices, like paprika and garlic, adds depth, while a quick bake in the oven brings everything together in just under an hour. Easy to prepare and made with simple pantry staples, this one-pan meal is as convenient as it is delicious. Perfect for meal prep or feeding a crowd, it’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 can (10.5 ounces) Cream of chicken soup
- 1 cup Frozen mixed vegetables (carrots, peas, and corn)
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
In a large skillet over medium heat, add the olive oil. Season the chicken breasts with salt, black pepper, and paprika, then sear them for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sautéed onion and garlic, frozen mixed vegetables, remaining salt, and black pepper. Mix well to combine.
Pour the rice mixture into the prepared baking dish. Place the seared chicken breasts on top of the rice mixture, pressing down slightly to submerge them halfway.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for an additional 10 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 chopped parsley if desired.
Serve warm and enjoy your Very Good Chicken and Rice Casserole!
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5658 mg | 246% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 23.4 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1210 mg | 93% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2397 mg | 51% | |
*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.
