Description
A comforting and hearty meal perfect for cozy evenings, combining tender chicken, creamy soups, and fluffy rice.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables (like peas and carrots)
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter.
- Combine the cream of chicken soup, cream of mushroom soup, and water in a large bowl, then stir in the instant rice.
- Pour the mixture into the greased casserole dish and stir in the frozen vegetables and cheddar cheese.
- Layer the raw chicken breasts on top, sprinkle onion soup mix over them.
- Cover with aluminum foil and bake in the oven for about 60 minutes.
- Remove the foil, check for doneness, and broil for 3–5 minutes if desired.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Feel free to substitute chicken breasts with thighs or use shredded cooked turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 940mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken casserole, comfort food, family meal