White Rice Chicken Casserole
Cozy, flavorful, and irresistibly creamy, this White Rice Chicken Casserole is the ultimate comfort food that’s perfect for weeknight dinners or family gatherings. Tender seared chicken breasts rest atop a bed of fluffy white rice, broccoli florets, and a luscious blend of cream of mushroom and cream of chicken soups, all baked to perfection in a rich and cheesy sauce. Infused with garlic and onion powder for a savory depth of flavor, this hearty casserole is finished with a golden layer of melted cheddar and parmesan cheese. With just 20 minutes of prep time and a single dish to bake, it's a simple yet satisfying recipe that’s destined to become a family favorite. Serve it with a side of salad or crusty garlic bread for a complete and delicious meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1.5 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
Season the chicken breasts with garlic powder, onion powder, salt, and black pepper on both sides.
In a large skillet, heat the olive oil over medium heat and sear the chicken breasts for 2-3 minutes per side until lightly browned (they do not need to be fully cooked). Set aside.
In a large mixing bowl, combine the white rice, cream of mushroom soup, cream of chicken soup, chicken broth, and half of the shredded cheddar cheese. Stir well to create a creamy mixture.
Add the broccoli florets to the bowl and mix them into the rice and soup mixture.
Pour the rice and soup mixture into the prepared baking dish, spreading it out evenly.
Place the seared chicken breasts on top of the rice mixture, slightly pressing them into the surface.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, uncover the dish and sprinkle the remaining cheddar cheese and parmesan cheese over the top.
Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Serve warm and enjoy your White Rice Chicken Casserole with a side salad or garlic bread!
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 18.4 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1599 mg | 123% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1965 mg | 42% | |
*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.
