Description
This Chicken Rice Casserole is the perfect one-dish meal! Juicy chicken, fluffy rice, and a creamy, savory sauce come together in this easy-to-make comfort food classic. Perfect for busy weeknights or meal prep!
Ingredients
Units
Scale
- 1 1/2 cups (285g) uncooked long-grain white rice
- 2 cups (480ml) chicken broth
- 1 cup (240ml) whole milk
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lbs (680g) boneless, skinless chicken breasts or thighs
- 1 cup (113g) shredded cheddar cheese (optional)
- 2 tbsp unsalted butter, melted
- 1/2 cup (50g) crushed Ritz crackers or breadcrumbs (optional for topping)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix the base: In the baking dish, stir together uncooked rice, chicken broth, milk, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- Add the chicken: Lay the chicken breasts or thighs on top of the rice mixture. Season with a little extra salt, pepper, and paprika.
- Cover and bake: Cover the dish tightly with foil and bake for 45 minutes.
- Check for doneness: Remove the foil, check that the rice is tender and the chicken is cooked through (165°F/75°C internal temp).
- Add cheese & topping (Optional): If using, sprinkle shredded cheddar cheese and crushed crackers on top. Drizzle with melted butter and bake uncovered for another 10-15 minutes, until golden and bubbly.
- Garnish & serve: Let the casserole sit for 5 minutes, then sprinkle with fresh parsley before serving.
Notes
- For extra flavor, swap chicken broth for bone broth or add ½ tsp dried thyme.
- Use brown rice for a healthier twist, but increase baking time by 15-20 minutes and add an extra ½ cup of broth.
- Add veggies: Stir in 1 cup of frozen peas, carrots, or broccoli before baking.
- Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for up to 2 months.