Description

This Easy Chicken and Rice Casserole is a delightful dish combining juicy chicken, creamy soup, and colorful veggies. Perfect for a quick dinner that the whole family 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

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Instructions

Preheat the oven to 375°F and spray a 9×13 casserole dish with non-stick spray.
In a large bowl, combine the rice, chicken broth, cream of chicken soup, frozen peas and carrots, and onion soup mix. Pour this mixture into the prepared casserole dish.
Season the chicken with garlic powder, onion powder, salt, and pepper. Arrange the seasoned chicken on top of the rice mixture. Slice the butter and place it over the chicken. Cover the dish tightly with foil.
Bake for 1 hour at 375°F. After 1 hour, remove the foil and continue baking for an additional 15 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
Turn off the oven and spread the shredded cheese over the chicken, then return the casserole to the oven for 3 minutes or until the cheese is melted.
Allow the casserole to rest for 10 minutes before serving. Use a fork to fluff the rice just before serving.

Notes

For a creamy texture, ensure you use a good quality cream of chicken soup.
Feel free to add or substitute vegetables based on your preference, such as corn or green beans.
Letting the casserole rest before serving allows the flavors to meld beautifully.

Nutrition

Serving Size: 1 serving
Calories: 546
Sugar: 2g
Sodium: 1037mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 38g
Cholesterol: 100mg