Go Back
Chicken and Rice Casserole-1

Chicken And Rice Casserole

This classic chicken and rice casserole is a comforting, all-in-one dish perfect for family dinners. Tender chicken, fluffy rice, and a creamy sauce bake together for a deliciously simple meal with minimal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g boneless, skinless chicken breasts or thighs about 6 pieces
  • 300 g uncooked long-grain white rice 1.5 cups
  • 700 ml low-sodium chicken broth 3 cups
  • 240 ml cream of mushroom soup 1 can, 10.5 oz or 295g
  • 120 ml cream of chicken soup 1/2 can, about 5 oz or 140g
  • 120 ml milk 1/2 cup
  • 80 g shredded cheddar cheese optional for topping
  • 1 medium yellow onion, finely diced about 120g
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons olive oil for sautéing, optional
  • to taste Fresh parsley, chopped for garnish, optional

Equipment

  • 1 9x13-inch baking dish
  • 1 large mixing bowl
  • 1 measuring cups
  • 1 measuring spoons
  • 1 aluminum foil
  • 1 whisk or spoon

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Lightly grease the baking dish with a little olive oil.
  3. In a large mixing bowl, whisk together chicken broth, both soups, and milk until smooth.
  4. Stir in the uncooked rice, diced onion, minced garlic, salt, pepper, and dried herbs.
  5. Pour the rice mixture evenly into the prepared baking dish.
  6. Arrange chicken pieces on top of the rice mixture. Lightly season the chicken with a sprinkle of salt, pepper, and a drizzle of olive oil if desired.
  7. Cover the dish tightly with aluminum foil.
  8. Bake in the preheated oven for 40 minutes.
  9. Remove the foil, sprinkle cheese on top (if using), and bake uncovered for another 10 minutes, or until the rice is tender and the chicken is cooked through (internal temp 75°C/165°F).
  10. Let rest for 5 minutes. Garnish with chopped parsley before serving.

Notes

You can substitute cream of celery or another condensed soup to change the flavor.
For a veggie boost, add 1 cup frozen peas or mixed vegetables before baking.
Use brown rice if preferred, but increase the broth and baking time (about 15 minutes longer).
Leftovers keep well refrigerated for up to 3 days.