Easy Chicken and Rice Casserole (Print version)
Tender chicken and creamy rice bake together in one dish with pantry staples for a comforting family dinner.
# Ingredients:
For the casserole
01 -
1.5 cups (300 g) uncooked long-grain white rice
02 -
1.5 lb (680 g) boneless skinless chicken thighs, cut into 2-inch pieces
03 -
1 (10.5 oz / 298 g) can cream of chicken soup
04 -
1 (10.5 oz / 298 g) can cream of mushroom soup
05 -
1 3/4 cups (420 ml) low-sodium chicken broth
06 -
1 tsp onion powder
07 -
1/2 tsp garlic powder
08 -
1/2 tsp paprika
09 -
1 tbsp unsalted butter, cut into small pieces
10 -
Salt and black pepper
11 -
2 tbsp chopped fresh parsley (optional)
Optional add-ins
12 -
1 cup frozen peas and carrots, thawed
13 -
1 cup shredded cheddar cheese
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 -
Spread the uncooked rice in an even layer across the bottom of the dish. Arrange the chicken pieces on top and season lightly with salt and pepper.
03 -
In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, and garlic powder until smooth.
04 -
Pour the soup mixture evenly over the chicken and rice. Dot the top with butter and sprinkle with paprika. Cover the dish tightly with aluminum foil.
05 -
Bake for 55 to 60 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
06 -
Remove the foil and let the casserole rest for 5 to 10 minutes. Fluff the rice with a fork, scatter parsley over the top, and serve.
# Good to know:
01 -
Let the casserole rest before serving so the rice finishes absorbing the liquid.
02 -
Cut chicken into similar-sized pieces so they cook evenly.