Looking for a hearty and satisfying meal? This chicken and rice casserole recipe combines tender chicken, flavorful rice, and creamy goodness into one delicious dish. Perfect for weeknight dinners or gatherings, it’s a timeless classic that never fails to impress. With minimal prep and a few simple ingredients, you’ll have a warm, comforting casserole ready to serve in no time. Dive into this easy-to-follow recipe and enjoy a comforting meal that everyone will love!
Ingredients
- 2 cups cooked rice
- 1 pound chicken breasts, boneless and skinless
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 25g protein, 30g carbohydrates, 15g fat, and 3g fiber.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cooked rice, cream of mushroom soup, and chicken broth.
- Add frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the rice mixture to a greased baking dish.
- Place the chicken breasts on top of the rice mixture.
- Season the chicken with additional salt and pepper.
- If desired, sprinkle cheese over the chicken.
- Cover the dish with aluminum foil, ensuring it’s tightly sealed.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until the chicken is cooked through and golden.
Alternative Ingredients
You can substitute the cream of mushroom soup with cream of chicken or a homemade white sauce. For a healthier option, use brown rice instead of white rice, and fresh vegetables instead of frozen.
Serving and Pairings
This casserole pairs well with a fresh side salad, steamed vegetables, or crusty bread. A light vinaigrette complements the dish beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Not pre-cooking the rice can lead to uneven cooking.
- Overcooking the chicken will make it dry.
- Using low-quality canned soup can affect flavor.
- Neglecting to cover the dish may result in a dry casserole.
- Not seasoning the dish adequately can make it bland.
Helpful Tips
- For extra flavor, marinate the chicken for a few hours before cooking.
- Add herbs like thyme or rosemary for an aromatic twist.
- Experiment with different cheeses for varied flavors.
- Use leftover rotisserie chicken to save time.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but it may require a longer cooking time. Ensure it is fully cooked before adding to the casserole.
How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator until ready to bake.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or a homemade white sauce as an alternative.
Is this casserole gluten-free?
Yes, if you use gluten-free cream soup and ensure the rice is certified gluten-free, this dish can be gluten-free.
Conclusion
This chicken and rice casserole recipe is not only delicious but also incredibly easy to prepare. Perfect for family dinners or meal prep, it offers comfort in every bite. With its creamy texture and savory flavors, it’s sure to become a family favorite. Try it today and enjoy a satisfying meal that brings everyone to the table!
Chicken And Rice Casserole Recipe
Ingredients
- 2 cups cooked rice
- 1 pound chicken breasts boneless and skinless
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cooked rice, cream of mushroom soup, and chicken broth.
- Add frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the rice mixture to a greased baking dish.
- Place the chicken breasts on top of the rice mixture.
- Season the chicken with additional salt and pepper.
- If desired, sprinkle cheese over the chicken.
- Cover the dish with aluminum foil, ensuring it’s tightly sealed.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until the chicken is cooked through and golden.
