Classic Chicken and Rice Casserole
A comforting dish of tender chicken and creamy rice, perfect for cozy family dinners or weeknight cooking.
Ingredients
Main Ingredients
- 4 pieces boneless, leftover chicken breasts, chopped Provides protein and moisture.
- 2 cups long-grain white rice, uncooked Creates the base and texture.
- 1 can (10.5 oz) condensed cream of mushroom soup Adds creaminess and flavor.
- 1 can (10.5 oz) condensed cream of chicken soup Enhances moisture and taste.
- 1 cup water Helps cook the rice.
- 1 cup chicken broth Infuses flavor and moisture.
- 1 teaspoon garlic powder Adds flavor.
- 1 teaspoon onion powder Contributes savory depth.
- to taste salt and pepper Enhances overall flavor.
- 1 cup frozen peas and carrots Optional, adds color and nutrition.
- 1 cup shredded cheddar cheese Optional, provides richness and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the rice, cream of mushroom soup, cream of chicken soup, water, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well blended.
- If using, mix in the frozen peas and carrots.
- Pour the mixture into the prepared baking dish and place the shredded chicken on top, pressing it down slightly.
- Cover the dish tightly with aluminum foil.
Cooking
- Bake for 50 minutes without peeking.
- Check for doneness after 50 minutes; look for tender rice and fully cooked chicken.
- If desired, sprinkle the shredded cheddar cheese on top and bake uncovered for an additional 5-10 minutes until melted and bubbly.
- Let the casserole sit for about 5 minutes before serving.
Notes
This casserole is versatile and can be served for breakfast or as snacks. Store in the refrigerator for up to three days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 2gSugar: 3g
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