Description
This Easy Chicken and Rice Casserole is a flavorful, hearty dish made with tender chicken, creamy soup, and wholesome rice and veggies. Perfect for a quick dinner when you need comfort food that everyone will love!
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 and spray a 9×13 casserole dish with non-stick spray.
- In a large bowl, combine rice, broth, soup, peas and carrots, and onion soup mix. Pour the mixture into the prepared casserole dish.
- Season the chicken with garlic powder, onion powder, salt, and pepper. Place the seasoned chicken on top of the rice mixture. Dot with sliced butter, then cover tightly with foil.
- Bake for 1 hour at 375°F. Remove the foil and continue cooking for 15 more minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Turn off the oven, spread shredded cheese over the chicken, and return the casserole to the oven for 3 minutes, or until the cheese melts.
- Let the casserole rest for 10 minutes before serving, then use a fork to fluff the rice right before serving.
Notes
Feel free to substitute other vegetables if you prefer.
This dish can be made ahead and stored in the fridge for a quick reheat during busy weeknights.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg