Chicken Rice Casserole

A comforting chicken rice casserole with tender chicken, creamy sauce, and a cheesy topping that is easy to prepare and loved by all.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2-3 pieces boneless & skinless chicken breasts Fresh chicken is essential; rotisserie chicken can be used for a quicker option.
1 cup white rice, uncooked Long grain works best; brown rice can be used for a healthier twist.
1 can cream of mushroom soup Low-fat or homemade versions are lighter; cream of chicken can be substituted.
2 cups chicken broth Homemade adds depth, but store-bought works fine.
2 cloves fresh garlic, minced Swap with garlic powder if fresh is unavailable.
1-2 cups cheddar cheese, shredded Sharp cheddar adds great flavor; consider Monterey Jack for variety.
1 cup frozen mixed vegetables Use any seasonal vegetables you prefer.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine the uncooked rice, cream of mushroom soup, chicken broth, and minced garlic. Stir until well mixed.
In a greased 9×13 inch baking dish, layer the chicken breasts evenly. Pour the rice mixture over the chicken.

Cooking

Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle cheese and frozen vegetables on top, then return to the oven uncovered for an additional 15-20 minutes, until the cheese is melted and bubbly.

Notes

For a tangy flavor, use Greek yogurt instead of sour cream in the rice mix. Add pumpkin purée in fall for a festive twist. Spice it up with cayenne or hot sauce if desired.