Chicken and Rice Casserole
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice Casserole
Description
The recipe for Chicken and Rice Casserole begins with mixing uncooked long-grain rice into a combination of cream of chicken and cream of mushroom soups, water, and seasonings including garlic powder, onion powder, salt, and black pepper. This mixture is poured into a greased baking dish and topped with raw boneless, skinless chicken breasts pressed lightly into the rice. The casserole is covered tightly with aluminum foil and baked at 375°F for 45 minutes to allow the rice to absorb the liquid and cook through, while keeping the chicken moist.
After the initial covered baking, the casserole is uncovered and shredded cheddar cheese is sprinkled on top. It returns to the oven for an additional 5 to 10 minutes until the cheese melts and becomes bubbly and the chicken reaches a safe internal temperature of 165°F. The dish is then rested briefly before serving. The casserole yields a creamy texture from the soups and rice with tender, well-seasoned chicken and a cheesy topping.
This casserole serves as a hearty main dish suitable for family meals. Using uncooked rice and baking covered ensures the rice cooks to tenderness without drying the chicken. A brief uncovered bake at the end browns the cheese, adding color and richness.
Ingredients
- 1 1/2 cups long-grain white rice uncooked
- 1 cream of chicken soup 10.5 oz can
- 1 cream of mushroom soup 10.5 oz can
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breasts
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°Fahrenheit. Grease a 9x13 inch baking dish.
- In a large bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, salt, garlic powder, onion powder, and black pepper.
- Pour the rice mixture into the prepared baking dish and spread it out evenly.
- Place the chicken breasts on top of the rice mixture, pressing them down slightly.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F).
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Notes
- Use uncooked rice for proper cooking and absorption of the soup liquid.
- Cover the casserole tightly with foil during baking to keep the chicken moist and help the rice cook evenly.
- Ensure the chicken reaches an internal temperature of 165°F before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 1.068mg | 0% |
| Potassium | 543mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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