Description
A comforting one-pan casserole with tender chicken, fluffy rice, and creamy sauce, perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup cream of chicken soup (or cream of mushroom)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1 cup mixed vegetables (peas, carrots, corn), frozen or thawed
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9×13 baking dish, stir together the rice, chicken broth, cream soup, onion, garlic, salt, and pepper until evenly mixed.
- If using, fold in the mixed vegetables and distribute evenly across the dish.
- Place the chicken breasts on top of the rice mixture and season with salt and pepper.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the cheese over the chicken and rice, and return to the oven for another 15 minutes.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Using a thermometer is recommended to ensure the chicken reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American