Description
There’s nothing like the comfort of pulling a golden, bubbling casserole from the oven — the scent of creamy chicken, tender rice, and herbs filling your kitchen. This Creamy Baked Chicken & Rice Casserole is your answer to hectic weeknights: simple, hearty, and made with pantry staples. It’s a dump-and-bake miracle that feels like a Sunday dinner but fits right into your Tuesday chaos. One pan, minimal cleanup, and maximum comfort — this is dinner magic made easy.
Ingredients
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2 lbs boneless, skinless chicken breasts, cut into chunks
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4 cups instant rice (white or brown)
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2 cans (10.5 oz each) cream of chicken soup
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2 cans (10.5 oz each) cream of mushroom soup
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2 cans water (use the soup cans!)
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2 envelopes onion soup mix
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2 tbsp butter (for greasing)
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1 tsp garlic powder
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1 tsp dried thyme or parsley
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1 cup shredded cheddar cheese (optional but amazing)
Instructions
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Preheat Oven: Set to 375°F (190°C). Grease a 9×13” baking dish with butter.
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Mix the Magic: In the dish, stir together soups, water, rice, onion soup mix, garlic powder, and herbs until smooth.
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Nestle the Chicken: Press chicken pieces into the mixture so they’re covered in that creamy goodness.
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Bake Covered: Tightly cover with foil and bake for 45–55 minutes, until rice is tender and chicken reaches 165°F.
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Add Cheese (Optional): Remove foil, sprinkle cheddar on top, and bake uncovered for 5 minutes until bubbly and golden.
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Rest & Serve: Let sit 5 minutes before serving — this helps the sauce thicken and flavors meld.
Notes
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Tuscan Style: Add 1 cup chopped spinach + ½ cup sun-dried tomatoes.
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Broccoli Cheddar: Stir in 2 cups broccoli florets during the last 10 minutes of baking.
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Wild Rice & Mushroom: Swap instant rice for wild rice blend and add 8 oz sliced mushrooms.
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Gluten-Free: Use GF cream soups and onion soup mix.
Nutrition
- Calories: 430 kcal Per Serving
- Fat: 18 g
- Carbohydrates: 35g
- Protein: 30g