Chicken and Rice Casserole with Cream of Mushroom Soup
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Prep Time
10 mins
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Cook Time
10 mins
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Cooling Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice Casserole with Cream of Mushroom Soup
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This Old-Fashioned Chicken Casserole with rice recipe is the ultimate comfort food dinner! It’s rich, creamy, flavorful, and easy to make for a busy weeknight
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Ingredients
- 3-4 boneless, skinless chicken breasts
Soup Mixture
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 10.5-ounce can condensed cream of chicken soup
- 2 cups chicken broth
- 1 ½ cups long grain rice rinsed
- 1 1-ounce packet dry onion soup mix or 54 gram size
Seasoning Chicken Breasts
- salt
- pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
Optional
- ½-1 cup shredded cheddar cheese if desired
- ½ cup crispy fried onions if desired under cheese
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Instructions
- Preheat your oven to 375°F (190°C) and lightly oil your casserole dish with oil or cooking spray.
- Season both sides of the chicken breasts with a little salt, pepper, Italian seasoning, onion powder, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, sear the seasoned chicken breasts for about 2-3 minutes on each side until they are all golden brown. This step will lock in all the flavor of your chicken. Once seared, remove the chicken breasts from the skillet and set them aside.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, long grain rice, and onion soup mix. Stir the ingredients well to combine.
- Transfer the soup mixture to the prepared casserole dish and place the brown chicken breasts evenly on top of the rice mixture in the casserole dish.
- Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 45-50 minutes or until the rice is cooked through and the chicken breasts are fully cooked.
- Sprinkle crispy fried onions and then shredded cheddar cheese on top of the casserole during the last few minutes of baking for a wonderful cheesy finish, if desired.
- Once done, remove the casserole from the oven and let it sit for a few minutes before serving to allow the flavors to meld together. Serve this tasty chicken breast casserole hot and enjoy!
Notes
- Test the rice: Ensure that the rice is thoroughly cooked by testing it since not all ovens perform the same. No one wants crunchy rice!
- Use a meat thermometer: If you are unsure if the chicken is fully cooked, use a thermometer. It must be cooked to 165° F for safety.
- Don’t skip the foil: Covering the casserole ensures that it keeps in moisture as it cooks. This is key for perfectly cooked rice.
Nutrition Information
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Calories
355kcal
(18%)
Carbohydrates
58g
(19%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
17mg
(6%)
Sodium
556mg
(23%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
149IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
131mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 556mg | 23% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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