Description
A comforting and creamy chicken and rice casserole that combines simple pantry ingredients into a delicious one-dish meal.
Ingredients
Units
Scale
Main Ingredients
- 4 pieces Boneless skinless chicken breasts (Cut into even pieces for even cooking.)
- 2 cups Instant white rice (Ensure it is instant rice for proper cooking time.)
- 1 can Condensed cream of chicken soup
- 1 can Condensed cream of mushroom soup
- 1 can Condensed cream of celery soup
- 1.5 cups Water or broth (Using broth adds extra flavor.)
- 4 tbsp Butter (Cut into pats and placed on top for richness.)
- 1 tsp Salt
- 1/2 tsp Black pepper (Adjust to taste.)
Optional Seasonings
- 1/2 tsp Garlic powder (For added flavor.)
- 1/2 tsp Onion powder (For added flavor.)
- 1 tbsp Parsley (For garnish.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the three condensed soups with water or broth until it forms a thick creamy mixture.
- Add the instant rice to the soup mixture and stir well.
- Spread the rice mixture evenly in a 9×13 inch baking dish.
- Nestle the cut chicken pieces into the rice mixture, ensuring the rice is mostly covered by the liquid.
- Dot the top with pats of butter.
Baking
- Cover with foil and bake for about 45 minutes.
- Remove the foil and continue baking until the chicken is cooked through and the rice is tender, about 15 to 20 more minutes.
- Check that the chicken has reached an internal temperature of 165°F (74°C).
Notes
If the rice is undercooked, add a splash of hot broth and cover, baking for an additional 10 minutes. For leftovers, store in the fridge for 3-4 days and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Comfort Food, Dinner, Main Course
- Cuisine: American, Casserole
Nutrition
- Calories: 420
- Sugar: 2
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 1
- Protein: 30
