Description
A comforting and hearty Chicken and Rice Casserole made with tender chicken breasts, creamy soups, and wholesome white rice, baked to perfection with melted cheddar cheese on top. This easy-to-make dish combines savory flavors and simple ingredients for a satisfying meal that the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked white rice
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 ½ cups chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon dried parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Heat Skillet: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the chicken.
- Brown Chicken: Place the chicken breasts in the hot skillet and cook for about 5-6 minutes on each side until browned.
- Set Chicken Aside: Remove the browned chicken breasts from the skillet and let them cool slightly for easier slicing later.
- Sauté Onion: In the same skillet, add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent.
- Add Garlic: Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Add Soups: Stir in the cans of cream of chicken soup and cream of mushroom soup, mixing well with the onion and garlic.
- Add Broth and Seasonings: Pour in the chicken broth, then season with salt, black pepper, paprika, and dried parsley. Stir to combine thoroughly.
- Simmer Mixture: Reduce heat to low and let the soup mixture simmer for about 2 minutes, stirring occasionally to develop flavor.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Rice: Spread the uncooked white rice evenly across the bottom of the prepared baking dish.
- Slice Chicken: Slice the cooked chicken breasts into bite-sized pieces and evenly distribute them over the rice layer.
- Add Soup Mixture: Pour the creamy soup mixture over the chicken and rice, ensuring everything is evenly covered.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to cook the rice through.
- Add Cheese: Remove the foil, sprinkle shredded cheddar cheese over the top, and return to the oven.
- Bake to Melt Cheese: Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it sit for about 5 minutes before serving hot. Enjoy your meal!
Notes
- You can substitute white rice with brown rice for a healthier option, but increase the bake time accordingly.
- Adding vegetables like peas or carrots can boost the nutritional profile and add texture.
- Ensure the chicken is fully cooked before slicing to maintain safety and avoid undercooked meat inside the casserole.
- Adjust seasoning to taste, especially with salt and pepper.
- This casserole can be made ahead and refrigerated before baking; just increase bake time if baking from cold.
