Description
This comforting Chicken and Rice Casserole is a creamy, hearty one-dish meal featuring tender chicken pieces baked with uncooked long grain rice, savory cream of chicken and mushroom soups, and optional peas and carrots, all topped with melted cheddar cheese. It’s an easy-to-make American classic perfect for a satisfying family dinner.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 3/4 cups chicken broth
- 1 cup frozen peas and carrots (optional)
Seasonings and Extras
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Nonstick cooking spray or butter for greasing
Instructions
- Preheat and Prepare Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Mix Soups and Seasonings. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper until combined into a smooth mixture.
- Add Rice and Vegetables. Stir the uncooked long grain white rice and frozen peas and carrots (if using) into the soup mixture until evenly distributed.
- Assemble Casserole. Pour the combined mixture into the prepared baking dish and spread it out evenly. Arrange the raw chicken pieces over the top, gently pressing them into the mixture to ensure they are partially submerged.
- Bake Covered. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 to 55 minutes, or until the rice is tender and the chicken is cooked through.
- Add Cheese and Finish Baking. Remove the foil, sprinkle shredded cheddar cheese evenly over the casserole if desired, and return the dish uncovered to the oven for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and Serve. Remove from the oven and let the casserole rest for 5 minutes before serving to allow the flavors to meld and the casserole to set.
Notes
- You can substitute one of the cream soups with cream of celery or use all cream of chicken soup for a milder flavor.
- Adding sautéed onions or mushrooms before mixing ingredients adds extra depth of flavor.
- This recipe works well with leftover shredded chicken; if using cooked chicken, reduce baking time by 10 to 15 minutes.
