Easy Chicken and Rice Casserole for Busy Weeknights
This easy recipes favorite features juicy chicken, fluffy rice, and a creamy mushroom sauce baked to perfection.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked long grain white rice (not instant)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 1/2 cups water or chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- 4 boneless skinless chicken breasts or thighs
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9x13 baking dish with cooking spray or a light coating of oil.
- In a medium skillet over medium heat, add olive oil and sauté the onion until soft (about 5 minutes). Add garlic and cook another 30 seconds.
- In a large bowl, whisk together rice, both soups, water or broth, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Pour the rice mixture into the prepared baking dish and spread evenly.
- Place the chicken breasts on top of the rice mixture. Season the chicken lightly with salt, pepper, and a sprinkle of Italian seasoning.
- Cover tightly with aluminum foil and bake for 50–60 minutes, or until the rice is tender and chicken is cooked through.
- Optional: Remove foil, sprinkle shredded cheddar cheese over the chicken, and return to the oven uncovered for an additional 5–10 minutes to melt.
- Garnish with chopped parsley before serving.