Description
This Easy Chicken and Rice Casserole combines tender chicken and fluffy rice with cream of chicken soup and mixed veggies. It’s a simple, delicious meal perfect for busy weeknights!
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
Instructions
- Preheat the oven to 375°F and prepare 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 casserole dish.
- Season the chicken with garlic powder, onion powder, salt, and pepper. Lay the chicken on top of the rice mixture and add sliced butter on top. Cover the dish tightly with foil.
- Bake for 1 hour at 375°F. After an hour, remove the foil and bake for an additional 15 minutes, or until the rice is tender and chicken is cooked through (internal temperature of 165°F).
- Once cooked, turn off the oven and sprinkle shredded cheese over the chicken. Return to the oven for about 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 right before serving.
Notes
For added flavor, try using homemade chicken broth instead of store-bought.
Feel free to substitute the frozen peas and carrots with other mixed vegetables for a variation.
This casserole can be prepared ahead of time and stored in the refrigerator until ready to bake.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg