Go Back
Chicken and Rice Casserole

Chicken and Rice Casserole

This Chicken and Rice Casserole is a comforting dish that combines tender chicken, fluffy rice, and savory flavors, perfect for family gatherings and cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breast, cut into 1-inch bite-sized pieces
  • 1.5 cups Long Grain White Rice, uncooked and rinsed thoroughly
  • 2.5 cups Chicken Broth, low-sodium preferred
  • 10.5 oz can Cream of Mushroom Soup, or cream of chicke
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced or pressed
  • 2 tablespoons Unsalted Butter, melted for topping
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried Thyme
  • Salt and Pepper, to taste

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch baking dish.
  2. Rinse the white rice in a fine-mesh strainer under cold water until the water runs clear.
  3. In a large mixing bowl, combine the uncooked rice, diced onions, and minced garlic. Pour in the chicken broth and cream of mushroom soup, whisk until smooth.
  4. Add the bite-sized chicken pieces into the mixture. Season with salt, pepper, thyme, and paprika. Stir to combine.
  5. Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil.
  6. Bake for 45 minutes. After 45 minutes, remove the foil and add any cheese or crunchy toppings if desired. Bake uncovered for another 10 to 15 minutes.
  7. Once the rice is tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit, remove from the oven and let rest for 5 to 10 minutes before serving.

Notes

Use fresh herbs for better flavor. You can substitute chicken thighs for chicken breast for a juicier option. Brown rice can be used but requires additional cooking time and liquid.