Description
This easy forgotten chicken and rice casserole is perfect for busy weeknights, combining tender chicken breasts, creamy soups, and instant rice baked to perfection. With minimal prep and one-dish convenience, it offers a comforting meal that can be customized with cheese and vegetables for extra flavor and nutrition.
Ingredients
Scale
Main Ingredients
- 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 (using the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing the casserole dish)
Optional Add-ins
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with the tablespoon of butter to prevent the dish from sticking during baking.
- Mix Soups and Rice: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir thoroughly until the mixture is well blended.
- Transfer Mixture: Pour the soup and rice mixture into the greased casserole dish, spreading it evenly across the bottom.
- Add Optional Ingredients: Stir in the frozen mixed vegetables or shredded cheddar cheese if using. These add-ins will increase the casserole’s flavor and nutritional value.
- Add Chicken: Place the raw boneless skinless chicken breasts directly on top of the rice mixture. If the chicken breasts are thick, butterfly them to ensure even cooking.
- Sprinkle Seasoning: Evenly sprinkle the envelope of onion soup mix over the chicken breasts, enhancing the savory depth of the dish.
- Cover and Bake: Cover the casserole tightly with aluminum foil to trap moisture and bake for 60 minutes without lifting the foil, allowing the rice to cook evenly and the chicken to remain juicy.
- Check and Remove Foil: After baking, remove the foil. Confirm the chicken is fully cooked (internal temperature of 165°F/75°C) and the rice is tender and creamy.
- Broil for Crust: To achieve a golden browned top, broil the casserole uncovered for an additional 3–5 minutes until lightly browned.
- Rest Before Serving: Let the casserole rest for 5–10 minutes to set. This makes it easier to serve and enhances texture.
Notes
- Use white or brown instant rice depending on your preference; brown rice may require a slightly longer cooking time.
- Butterflying thick chicken breasts ensures even cooking and prevents dryness.
- Do not remove the foil while baking to maintain moisture and ensure rice cooks properly.
- Optional add-ins like cheese and vegetables can make the dish more filling and nutritious.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added flavor, sprinkle a dash of black pepper, garlic powder, or paprika on the chicken before baking.
