Chicken and Rice Casserole
Make dinnertime a breeze with this Chicken and Rice Casserole. Everything combines easily in the casserole dish for a simple ingredient casserole recipe.
Servings: 8
Ingredients
- 1 ½ cups uncooked long-grain white rice
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 pounds boneless skinless chicken breasts
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°Fahrenheit. Grease a 9x13 inch baking dish.
- In a large bowl, mix together the uncooked rice, cream of chicken soup, cream of mushroom soup, water, salt, garlic powder, onion powder, and black pepper.
- Pour the rice mixture into the prepared baking dish and spread it out evenly.
- Place the chicken breasts on top of the rice mixture, pressing them down slightly.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F).
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
Video
Notes
Make sure to use uncooked rice, as it will cook and absorb the liquid from the soups and water during baking.
Covering the casserole with foil for the first 45 minutes of baking helps the rice cook evenly and prevents the chicken from drying out.
Nutrition
Calories: 374kcal | Carbohydrates: 33g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1.068mg | Potassium: 543mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
