Description
A comforting casserole combining tender chicken, flavorful rice, and creamy soups, perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken
- Dash of black pepper, garlic powder, or paprika
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch casserole dish with butter.
- In a large bowl, combine cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice; stir until evenly mixed.
- Transfer the mixture into the greased casserole dish and spread evenly.
- If desired, stir in frozen mixed vegetables or shredded cheese.
- Place raw chicken breasts on top of the rice mixture.
- Sprinkle onion soup mix over the chicken.
- Cover the dish with aluminum foil and bake for 60 minutes.
- Remove foil and check the chicken for doneness; broil uncovered for 3–5 minutes for a golden top, if desired.
- Allow to rest for 5–10 minutes before serving.
Notes
Customize with your choice of vegetables and cheese. Ensure chicken reaches an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, casserole, comfort food, easy dinner, budget-friendly