Chicken and Rice Casserole is a timeless classic that brings comfort and satisfaction to any meal. This easy chicken and rice casserole recipe stands out as a favorite among homemade casserole dishes, cherished for its creamy texture and savory flavors.
Ingredients
Scale:
2 pounds of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup of uncooked long-grain white rice, rinsed and drained
2 cups of chicken broth (low-sodium preferred)
1 cup of cream of mushroom soup (or homemade equivalent)
1 cup of shredded cheddar cheese
1 cup of broccoli florets
1 cup of diced carrots
1/2 cup of chopped onions
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil for sautéing vegetables
Instructions
Preheat your oven to 350°F (175°C). Grease a large baking dish with non-stick spray or a light layer of olive oil.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and sauté the chopped onions, diced carrots, and broccoli florets until they are tender, about 5-7 minutes.
Add the chicken pieces to the skillet and cook until they are lightly browned on the outside, about 5 minutes.
In a large mixing bowl, combine the cream of mushroom soup, chicken broth, rice, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
Transfer the sautéed vegetables and chicken from the skillet into the bowl with the rice mixture.
Pour the mixture into the prepared baking dish. Cover it tightly with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the foil, sprinkle the casserole with shredded cheddar cheese, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
