Description
A comforting and easy-to-make Chicken and Rice Casserole that combines tender chicken, creamy soup, and mixed vegetables baked to perfection with a cheesy topping. Perfect for a hearty family meal.
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 ensure it reaches the correct temperature for baking the casserole evenly.
- Combine Ingredients: In a large baking dish, mix the uncooked long-grain white rice, cream of chicken soup, frozen mixed vegetables, half of the shredded cheese, and chicken broth or water until well combined.
- Season Chicken: Season the chopped boneless skinless chicken breasts with garlic powder, paprika, salt, and pepper. Then add the seasoned chicken pieces to the rice and vegetable mixture, stirring gently to combine all ingredients evenly.
- Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 35 minutes, allowing the rice to cook and the chicken to become tender and fully cooked.
- Finish Baking with Cheese: Remove the foil carefully 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 the cheese and create a golden topping.
- Rest and Serve: Let the casserole cool for 5-10 minutes after baking to allow it to set slightly before serving. This makes it easier to portion and enhances the flavors.
Notes
- Use long-grain white rice for the best texture; avoid instant rice to prevent mushiness.
- If using brown rice, increase liquid and bake for 15-20 minutes longer for proper doneness.
- If the rice is still firm after baking, add ¼ cup more broth or water, cover again, and bake until tender.
- Frozen mixed vegetables can be peas, carrots, corn, green beans, broccoli, or cauliflower; no need to thaw before adding.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For freezing, cool casserole completely before sealing in an airtight container; freeze up to 3 months.
- To reheat frozen casserole, thaw overnight in the fridge and bake at 350°F (175°C) for 20-30 minutes until heated through.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 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: 75 mg
