Easy Chicken and Rice Casserole Recipe
Discover the comforting flavors of a homemade chicken and rice casserole with our easy recipe. This dish is not only a nostalgic favorite but also a perfect choice for busy weeknights, combining tender chicken with creamy rice for a satisfying meal. Our step-by-step guide will help you create this delightful dinner in just a few simple steps.
Growing up, the aroma of a chicken and rice casserole filling the house meant family dinner time was near. My grandmother had a magical way of, with just a few ingredients, creating a dish that brought everyone to the table with smiles and eager appetites. Now I happily carry on the tradition, infusing my own touches while preserving the rich, comforting flavors that made this my childhood favorite.
Why You’ll Love This Recipe
This chicken and rice casserole is your best friend in the kitchen for several reasons. It’s incredibly versatile, allowing you to incorporate leftover chicken or vegetables. Its one-dish preparation makes cleanup a breeze, and the creamy texture with a perfectly baked topping is indulgent yet simple. Best of all, it’s kid-approved and works well for both casual family dinners and potluck gatherings.
Ingredients Notes
For this dish, you’ll need boneless chicken breasts, long-grain white rice, cream of mushroom soup, chicken broth, and shredded cheese. Opt for high-quality chicken to ensure tenderness. If low sodium is preferred, use a reduced-salt broth. Feel free to swap cream of mushroom with cream of chicken for a different flavor. Fresh parsley for garnish is optional but adds freshness.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
Step 2
In the baking dish, combine 1 cup of uncooked rice, 1 can of cream of mushroom soup, and 2 cups of chicken broth. Mix thoroughly so the rice is evenly distributed.
Step 3
Place the chicken breasts on top of the rice mixture, then season with salt, pepper, and a touch of garlic powder for flavor enhancement.
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Step 4
Cover the dish with aluminum foil and bake for 30 minutes. This helps the rice to cook fully and prevents the chicken from drying out.
Step 5
Remove the foil, sprinkle 1 cup of shredded cheese over the top, and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 5 minutes before serving.
Storage Options
Allow leftovers to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days. To freeze, wrap portions tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Variations & Substitutions
For a healthier twist, substitute brown rice for white and add vegetables such as peas or spinach for extra nutrients. Swap cream of mushroom soup with a low-fat version, or try using a dairy-free cheese if dairy is a concern. Consider adding a can of chopped green chilies for a spicy kick.
Serving Suggestions
This casserole pairs beautifully with a simple side salad or steamed vegetables for a balanced meal. Serve it at family dinners, or take it to gatherings for a crowd-pleaser. Leftovers also make a quick yet hearty lunch option during busy work weeks.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! This casserole can be prepared a day ahead and stored in the refrigerator. Just cover it well with aluminum foil or cling wrap. When ready to bake, remove from the fridge, allow it to sit for about 15 minutes at room temperature, then proceed with baking as instructed.
What if I don’t have cream of mushroom soup?
No problem! You can substitute with cream of chicken or a homemade white sauce. To make a white sauce, melt butter in a saucepan, stir in flour to make a roux, then gradually whisk in milk until the sauce thickens. Add a dash of salt and pepper to season.
How do I know when the casserole is fully cooked?
You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. The rice should be soft and have absorbed most of the liquid. If the top browns too quickly, cover with foil until the casserole finishes cooking.
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Easy Chicken and Rice Casserole Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts cut into cubes
- 1 cup white rice uncooked
- 2 cups chicken broth
- 1 cup cream of mushroom soup (condensed)
- 1 cup shredded cheddar cheese
- 1 tablespoon butter melted
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the chicken, rice, chicken broth, cream of mushroom soup, and melted butter. Stir until well mixed.
- Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Remove from oven and let it sit for 5 minutes before serving.
Notes
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