Description
This Easy Chicken and Rice Casserole is a comforting dish that combines tender chicken, savory rice, and flavorful veggies topped with melted cheese. It’s perfect for a quick dinner and sure to be a family favorite!
Ingredients
Scale
- 1 cup uncooked long-grain white rice, rinsed and drained
- 1 ½ cups chicken broth
- 1 (10.5 oz) can cream of chicken with herbs soup
- 1 (15 oz) bag frozen peas and carrots
- 1 (1 oz) packet Lipton onion soup mix
- 2 lbs chicken cutlets, or thinly sliced chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 4 tablespoons butter, cut into slices
Instructions
- Preheat the oven to 375°F and spray a 9×13 casserole dish with non-stick spray.
- In a large bowl, combine the rice, chicken broth, cream of chicken soup, frozen peas and carrots, and onion soup mix. Pour this mixture into the prepared casserole dish.
- Season the chicken with garlic powder, onion powder, salt, and pepper before placing it on top of the rice mixture. Add the sliced butter on top, then cover tightly with foil.
- Bake for 1 hour at 375°F. After an hour, remove the foil and continue baking for an additional 15 minutes or until the rice is tender, and the chicken's internal temperature reaches 165°F.
- Once done, turn off the oven and sprinkle shredded cheese over the chicken. Return the casserole to the oven for 3 more minutes until the cheese melts.
- Allow the casserole to rest for 10 minutes before serving. Fluff the rice with a fork just before serving.
Notes
For a creamier texture, use a mix of cream of chicken soup and cream cheese.
Feel free to swap frozen peas and carrots with other veggies like corn or green beans.
This casserole can be prepared ahead of time and baked before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg