Chicken And Rice Casserole

4.80 from 10 votes

Chicken And Rice Casserole

This Chicken and Rice Casserole is a simple dump and bake dinner made with uncooked rice and raw chicken, all baked together in one dish. It comes together with minimal prep and bakes into a creamy, satisfying meal that’s easy to make any night of the week.

Prep Time15

Cook Time1

Total Time1 15

Course: casserole, Dinner, Lunch

Cuisine: American

Keyword: chicken and rice casserole, chicken casserole, rice casserole

Servings:

Calories: 313kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

1 cup long-grain rice uncooked
10.5 ounces condensed cream of chicken soup 1 small can
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 frozen vegetables peas, carrots, corn, green beans
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1½ pounds chicken breasts boneless, skinless, cut into bite-size pieces
½ cup cheddar cheese shredded

US Customary - Metric

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.

Video

Notes

Rice: Stick with long grain white rice here. Quick or instant rice cooks too fast and won’t hold up during the bake.
Keep it covered: The foil is what allows the rice to cook through. If you uncover too early, the top dries out before the rice is ready.
Chicken: Cut it into small, even pieces so it cooks at the same pace as the rice and stays tender.
If the rice isn’t done: Cover the dish again and bake for another 5 to 10 minutes. It usually just needs a bit more time to catch up.
Let it rest: It may look a little loose right out of the oven. Give it a few minutes and it will settle and thicken.
Brown rice: You can use it, just add about ½ cup extra broth and plan for a longer bake, closer to 60 minutes covered.

Nutrition