Description
This cheesy baked chicken and rice casserole is the ultimate comfort food—simple to make, creamy, and full of flavor. It’s perfect for picky eaters and busy weeknights. Everything cooks in one dish, making cleanup a breeze!
Ingredients
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4 boneless, skinless chicken breasts
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1 cup long grain white rice (uncooked)
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 1/2 cups chicken broth
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1 1/2 cups shredded cheddar cheese
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper, to taste
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1 tbsp butter (optional, for greasing the dish)
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Fresh parsley, chopped (for garnish)
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Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
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Spread uncooked rice evenly across the bottom of the dish.
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In a bowl, mix together both soups, chicken broth, garlic powder, onion powder, salt, and pepper.
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Pour the mixture over the rice and stir gently to spread evenly.
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Place the chicken breasts on top of the rice mixture.
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Cover tightly with foil and bake for 45 minutes.
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Remove foil, sprinkle shredded cheese over the top, and return to oven uncovered for 15–20 more minutes, or until chicken is cooked through (internal temp 165°F) and cheese is melted and bubbly.
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Garnish with fresh parsley and serve hot.
Notes
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You can swap out cheddar for mozzarella or Monterey Jack.
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Add some frozen peas or broccoli for a veggie boost.
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Works great with chicken thighs too!
Nutrition
- Serving Size: 1 portion (¼ casserole)
- Calories: 510
- Sugar: 3g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg