Description
A comforting and easy-to-make baked chicken and rice casserole featuring tender chicken breasts, creamy soups, and flavorful onion soup mix for a perfect weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Rice and Soup Mixture
- 1 cup long-grain white rice (uncooked)
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 1/2 cups water or chicken broth
- 1 envelope onion soup mix (such as Lipton)
- 1/2 teaspoon garlic powder (optional)
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley (for garnish, optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make soup mixture: In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, water (or chicken broth), and garlic powder until well blended to create a flavorful liquid base.
- Assemble ingredients: Pour the uncooked rice evenly into the prepared baking dish. Arrange the chicken breasts on top of the rice in a single layer.
- Add soup mixture: Evenly pour the combined soup mixture over the chicken and rice, ensuring everything is covered well.
- Season and cover: Sprinkle the onion soup mix evenly over the entire dish. Cover tightly with aluminum foil to trap steam during baking.
- Bake: Place the dish in the preheated oven and bake for 1 hour and 30 minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Rest and garnish: After baking, remove from oven and let the dish rest, covered, for 5 minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
- Do not remove the foil while baking to retain steam and ensure the rice cooks properly.
- You can substitute chicken thighs instead of breasts for a different texture and flavor.
- Add mushrooms or frozen peas to the baking dish for extra veggies and variety.
- This casserole freezes well and can be reheated for easy meal prep.
