Description
This Chicken and Rice Casserole recipe is a comforting and easy-to-make dish that the whole family will love. Creamy and flavorful, it’s a perfect one-dish meal for busy weeknights.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken (shredded or cubed)
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2¼ cups chicken broth
- 1 cup shredded cheddar cheese
Additional Ingredients:
- 1 small onion (finely chopped)
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter (for greasing dish)
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter.
- Mix the ingredients: In a large bowl, combine uncooked rice, soups, chicken broth, onion, garlic powder, thyme, salt, and pepper. Stir well.
- Layer and bake: Spread the mixture in the baking dish. Layer with chicken and cheddar cheese. Cover with foil and bake for 45-50 minutes. Uncover and bake for an additional 10-15 minutes until golden.
- Rest and garnish: Let it rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Consider using rotisserie chicken for quicker prep.
- Add frozen peas or broccoli for extra veggies.
- For a crispy top, broil uncovered for the last 2–3 minutes.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
