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Easy Chicken and Rice Casserole

Close-up of a freshly baked chicken and rice casserole in a baking dish, topped with melted cheddar cheese and parsley.
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A simple dump-and-bake chicken and rice casserole that cooks together in one pan for a convenient weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup uncooked long-grain white rice
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 1/2 cups chicken broth
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a 9×13 inch baking dish, combine the uncooked rice, chicken pieces, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until well combined.
  3. Season with salt and pepper.
  4. Cover the baking dish tightly with aluminum foil.
  5. Bake for 45 minutes.
  6. Remove the foil and stir the casserole.
  7. Sprinkle the shredded cheddar cheese over the top.
  8. Bake uncovered for another 10-15 minutes, or until the rice is tender and the cheese is melted and bubbly.
  9. Garnish with fresh parsley before serving.

Notes

  • For added vegetables, you can stir in a cup of frozen peas or broccoli florets along with the rice and soups.
  • If you prefer a spicier dish, add a pinch of cayenne pepper.
  • Ensure the foil is sealed tightly to trap steam and cook the rice properly.

Nutrition

Find it online: https://kingscook.com/chicken-and-rice-casserole/