Chicken And Rice Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
313 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Chicken And Rice Casserole
Description
The Chicken and Rice Casserole recipe starts by mixing uncooked long-grain rice with condensed cream of chicken and mushroom soups, chicken broth, diced onion, and frozen mixed vegetables. Raw bite-sized chicken pieces are incorporated directly into the mixture. Baking the dish covered with foil allows steam to cook the rice thoroughly and keeps the chicken juicy without pre-cooking.
After an initial 45-minute bake at 375°F, removing the foil allows the cheddar cheese sprinkled on top to melt and brown slightly during an additional 15-minute bake. This results in a casserole with a creamy baked rice base and tender chicken pieces throughout. Garlic and onion powders season the dish along with salt and pepper to taste.
This one-dish meal is convenient and filling, suitable for casual family dinners. The inclusion of mixed vegetables adds color and nutrition, though specific types can be adjusted. The casserole can be portioned and stored for several days, or frozen prior to baking with adjusted cooking times.
Notes include the advantage of long-grain white rice for texture, no need to pre-cook chicken, and ensuring the dish remains covered initially to trap moisture. Checking rice doneness at the end of baking helps prevent undercooked grains and allows extending cook time if needed.
Ingredients
- 1 cup long-grain rice uncooked
- 10.5 ounces cream of chicken soup 1 small can, condensed
- 10.5 ounces condensed cream of mushroom soup 1 small can
- 1½ cups chicken broth low sodium or no sodium added
- 1 small onion diced
- 1 cup vegetables peas, carrots, corn, green beans, frozen
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- black pepper to taste
- 1½ pounds chicken breast boneless, skinless, cut into bite-size pieces
- ½ cup cheddar cheese shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper.
- Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture.
- Pour the mixture into a 9x13 inch baking dish. Spread evenly. Sprinkle the shredded cheddar cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through.
- Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely.
Notes
- Use long-grain white rice for best texture; brown rice is possible but needs more liquid and longer baking.
- Cutting chicken into bite-sized pieces ensures even cooking with the rice, eliminating the need to pre-cook.
- Keep the casserole covered with foil during initial baking to trap steam for properly cooked rice.
- If rice is firm after baking, cover again and bake an additional 5-10 minutes.
- Store leftovers refrigerated up to 4 days; freeze assembled casserole before baking for longer storage and bake from frozen at 375°F for 60-70 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 926mg | 39% |
| Potassium | 664mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1759IU | 35% |
| Vitamin C | 6mg | 7% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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