Description
A comforting and easy Chicken and Rice Casserole featuring tender chicken, creamy soup, vegetables, and melted cheese baked to perfection, perfect for a family dinner.
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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large baking dish, combine the uncooked rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese, and chicken broth or water. Stir well to combine all ingredients evenly.
- Prepare Chicken: Season the chopped chicken breasts with garlic powder, paprika, salt, and pepper. Add the seasoned chicken to the rice and vegetable mixture, stirring gently to distribute the chicken evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes, allowing the rice to cook and the chicken to become tender and cooked through.
- Bake Uncovered with Cheese: Remove the foil and sprinkle the remaining shredded cheese on top of the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes to melt and brown the cheese.
- Cool and Serve: After baking, let the casserole cool for 5 to 10 minutes before serving to allow it to set for easier portioning and better flavor.
Notes
- Use long-grain white rice for the best texture; avoid instant rice as it can become mushy.
- Brown rice is an option but requires additional liquid and 15-20 minutes more baking time.
- If the rice is still firm after baking, add ¼ cup more broth or water, re-cover, and bake until tender.
- Any frozen vegetables like peas, carrots, corn, green beans, broccoli, or cauliflower can be used without thawing first.
- Store leftovers in an airtight container or tightly covered dish in the refrigerator for up to 3-4 days.
- To freeze, let casserole cool completely, transfer to an airtight container, freeze up to 3 months, thaw overnight, and reheat at 350°F (175°C) for 20-30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
