Description
This Easy Chicken and Rice Casserole is a delightful blend of tender chicken, savory rice, and colorful veggies. It’s perfect for a quick weeknight dinner that delivers both flavor and comfort.
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. Spray a 9×13 casserole dish with non-stick spray.
- In a large bowl, combine rice, chicken broth, cream of chicken soup, frozen peas and carrots, and onion soup mix. Pour this mixture into the prepared casserole dish.
- Season the chicken cutlets with garlic powder, onion powder, salt, and pepper. Place the seasoned chicken on top of the rice mixture. Add the sliced butter on top, then cover tightly with foil.
- Bake at 375°F for 1 hour. After 1 hour, remove the foil and continue baking for another 15 minutes, or until the rice is tender and chicken is fully cooked (internal temp of 165°F).
- Once cooked, turn off the oven and sprinkle shredded cheese over the chicken. Return the casserole to the oven for about 3 minutes, or until the cheese is melted.
- Let the casserole rest for 10 minutes before serving. Fluff the rice with a fork just before serving.
Notes
For added flavor, use homemade chicken broth instead of store-bought.
You can substitute other vegetables according to your preference.
This casserole can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 635
- Sugar: 2g
- Sodium: 1250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg