Description
This Chicken and Rice Casserole is a comforting, hearty dish combining tender chicken, long-grain white rice, mixed vegetables, and creamy chicken soup. Baked to perfection with melted cheese on top, it’s perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice uncooked
- 2 cans cream of chicken soup or 1 batch of homemade cream of chicken soup
- 1 cup chicken broth or water
- 1 pound boneless skinless chicken breasts chopped into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 big pinch salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine base ingredients: In a large baking dish, mix the uncooked rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese, and chicken broth (or water) until evenly combined.
- Season and add chicken: Sprinkle the chicken pieces with garlic powder, paprika, salt, and pepper. Stir the seasoned chicken into the rice and vegetable mixture to distribute well.
- Bake covered: Cover the baking dish with foil and bake for 35 minutes or until the rice is tender and chicken is cooked through.
- Add cheese and finish baking: Remove the foil and sprinkle the remaining shredded cheese on top. Continue baking uncovered for an additional 10 minutes to melt the cheese.
- Cool and serve: Allow the casserole to cool for 5-10 minutes before serving to let it set and enhance flavors.
Notes
- Use long-grain white rice for best texture; avoid instant rice as it can become mushy.
- Brown rice can be substituted but requires more liquid and about 15-20 minutes additional baking time.
- If rice remains firm, add additional broth or water in ¼ cup increments, cover, and continue baking until tender.
- Any frozen vegetables can be used; no need to thaw before adding to the casserole.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze cooled leftovers up to 3 months and reheat in the oven at 350°F (175°C) for 20-30 minutes after thawing overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
