Easy Chicken and Rice Casserole Recipe
This Easy Chicken and Rice Casserole recipe is a simple, comforting dish that’s perfect for busy weeknights or family dinners. It’s made with just a few pantry staples, comes together quickly, and is packed with delicious flavors. Whether you’re feeding a crowd or looking for an easy one-dish meal, this casserole has got you covered.
Equipment
- Large baking dish (9x13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 2 cups uncooked rice (white or brown)
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- 1 cup mixed vegetables (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse rice if needed and cut chicken into large pieces.
- In a large baking dish, combine uncooked rice, chicken broth, cream of chicken soup, garlic powder, onion powder, paprika, salt, and pepper. Stir to mix evenly.
- Lay chicken pieces on top of the rice mixture. Add vegetables if desired.
- Cover the dish tightly with aluminum foil and bake for 45-50 minutes.
- If using, sprinkle shredded cheese on top in the last 10 minutes of cooking.
- Ensure the rice is tender and chicken is fully cooked (internal temp 165°F/74°C).
- Let the casserole rest for 5 minutes before serving.