Description
This easy chicken and rice casserole is a delightful comfort food loaded with flavor, featuring tender chicken, creamy soup, and nutritious veggies. Perfect for a quick weeknight dinner, it brings the whole family together.
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, broth, cream of chicken soup, peas and carrots, and onion soup mix, then pour the mixture into the prepared casserole dish.
- Season the chicken with garlic powder, onion powder, salt, and pepper, and place it on top of the rice mixture. Dot the chicken with sliced butter and cover the dish tightly with foil.
- Bake at 375°F for 1 hour. Remove the foil and cook for an additional 15 minutes, until the rice is tender and the chicken's internal temperature reaches 165°F.
- Once done, turn off the oven, sprinkle shredded cheese over the chicken, and return the casserole to the oven for about 3 minutes until the cheese melts.
- Let the casserole rest for 10 minutes before serving, fluffing the rice with a fork just before serving.
Notes
Feel free to substitute the chicken with rotisserie chicken for quicker prep.
For added flavor, consider mixing in some herbs like thyme or rosemary before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 casserole serving
- Calories: 540
- Sugar: 3g
- Sodium: 860mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg