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Chicken and Rice Casserole

Creamy Chicken and Rice Casserole – The Ultimate Comfort Food!

This Creamy Chicken and Rice Casserole is a classic comfort food that’s easy to make and perfect for busy weeknights. With tender chicken, fluffy rice, and a creamy, cheesy sauce, it’s a guaranteed family favorite.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts – 1 lb (450g). I always choose organic chicken for the best flavor and tenderness.
  • Uncooked white rice – 1 cup. Stick with long grain rice for a fluffy texture!
  • Chicken broth – 2 cups. I love using Swanson or homemade broth for extra depth of flavor.
  • Cream of chicken soup – 1 can 10.5 oz. This is a key ingredient for creaminess, and I prefer Campbell’s for its consistent quality.
  • Sour cream – 1 cup. Full-fat sour cream gives the best richness to the dish.
  • Shredded cheddar cheese – 1 cup divided. Use sharp cheddar for a robust cheese flavor.
  • Onion – 1/2 cup diced. A sweet onion works wonders here for its flavor.
  • Garlic – 2 cloves minced. Fresh garlic really elevates the dish—don’t skip it!
  • Garlic powder – 1 tsp. It adds a nice depth; I always keep a jar handy!
  • Paprika – 1 tsp. For a touch of warmth and lovely color.
  • Salt and pepper – to taste. Always a must to season your dish perfectly!
  • Fresh parsley – chopped for garnish. It adds a pop of color and fresh flavor.

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to keep everything from sticking.
  2. In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper until smooth and creamy.
  3. Layer the uncooked rice evenly at the bottom of your prepared baking dish; this will soak up all that delicious flavor!
  4. Place the boneless chicken breasts on top of the rice. No need to worry about perfection here—just make sure they’re spread evenly.
  5. Spread the creamy soup mixture over the chicken, making sure to cover it completely.
  6. Pour the chicken broth evenly over the entire casserole, which is crucial for cooking the rice just right.
  7. Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for 1 hour. Your kitchen will start smelling amazing!
  8. After 1 hour, carefully remove the foil and sprinkle half of the shredded cheddar cheese on top of the casserole. It’s time for some gooey goodness!
  9. Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
  10. Once done, take it out of the oven and let it rest for about 5 minutes before serving. This helps the flavors set!
  11. Garnish with chopped parsley, and enjoy this creamy, cheesy delight warm!

Notes

  • Chicken: You can use other cuts of chicken, but adjust cooking time accordingly.
  • Rice: Use long-grain brown or wild rice for a healthier option, but increase cooking time. Avoid short-grain rice, as it will become mushy.
  • Soup: Substitute with other cream-of soups, such as cream of mushroom or broccoli.
  • Vegetables: Add chopped broccoli florets, peas, or a bag of frozen mixed vegetables for a more complete meal.
  • No Peeking: It’s important not to lift the foil while baking to allow the steam to cook the chicken and keep it moist.

Nutrition

  • Serving Size: 1/6 of recipe Calories: 400 Sugar: 5g Sodium: 700mg Fat: 15g Saturated Fat: 8g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 45g Fiber: 2g Protein: 30g Cholesterol: 80mg

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