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Dump-and-Bake Chicken and Rice Pilaf Casserole
5 from 4 votes

Dump-and-Bake Chicken and Rice Pilaf Casserole

An easy chicken and rice pilaf casserole that bakes together in a single dish!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 333 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 (10.5 ounce) condensed cream of mushroom soup from can
  • 1 ¼ cups chicken broth
  • ¼ cup dry sherry (or sub with an additional ¼ cup of chicken broth)
  • 2 tablespoons dry onion soup mix seasoning just the dry seasoning mix, half packet
  • 1 lb. chicken breast diced into bite-sized pieces, boneless, skinless or boneless, skinless chicken thighs
  • 1 cup long grain white rice uncooked
  • ⅓ cup orzo pasta uncooked or vermicelli pasta
  • 2 tablespoons Parmesan Cheese grated
  • ¼ cup almonds slivered
  • parsley for garnish, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli.
  3. Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes. Remove from the oven, fluff with a fork, and cover again. Return covered dish to the oven for 20 more minutes.
  4. Remove the foil, stir the rice with a fork again, and then sprinkle the top of the dish with Parmesan and almonds.
  5. Return the dish to the oven, uncovered, for about 5-10 minutes, or just until almonds are toasted, rice is tender, and chicken is cooked through. Fluff with a fork, garnish with chopped fresh parsley, and serve.

Notes

  • This recipe is specifically designed and tested with uncooked long grain white rice and orzo or vermicelli pasta. Do not substitute with brown rice, cauliflower rice, or instant rice — all of which require different amounts of liquid and different cooking times.
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice and pasta need to absorb the liquid as they bake.
  • The total cooking time will vary depending on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and much of the liquid should be absorbed.
  • Be careful not to overcook the casserole, or the rice and pasta will become mushy and gummy.
  • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.

Nutrition Information

Serving 1/6 of the recipe Calories 333kcal (17%) Carbohydrates 38.5g (13%) Protein 23.7g (47%) Fat 7.4g (11%) Saturated Fat 1.7g (9%) Cholesterol 45.3mg (15%) Sodium 650.4mg (27%) Fiber 1.4g (6%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 333

% Daily Value*

Serving 1/6 of the recipe
Calories 333kcal 17%
Carbohydrates 38.5g 13%
Protein 23.7g 47%
Fat 7.4g 11%
Saturated Fat 1.7g 9%
Cholesterol 45.3mg 15%
Sodium 650.4mg 27%
Fiber 1.4g 6%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.