Chicken and Rice Casserole
Creamy one-dish chicken and rice baked with vegetables - an easy Southern weeknight dinner the whole family loves.
Prep Time
15m
Cook Time
75m
Servings
8
Difficulty
Easy
Nutrition Per Serving
fat
8
carbs
52
fiber
3
protein
32
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Ingredients
Shop- 4 chicken breasts, cut into chunks
- 2 cups long-grain rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 3 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups frozen peas
- 2 teaspoons garlic powder
- Salt and pepper
- Fresh parsley
Instructions
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Mix soups, broth, and garlic powder.
Layer rice in bottom of baking dish.
Top with chicken, onion, carrots, and celery.
Pour soup mixture over everything.
Cover tightly with foil and bake 1 hour.
Remove foil, stir in peas, bake 15 more minutes uncovered.
Let stand 10 minutes, garnish with parsley.
Chef's Comfy Tip
This is the ultimate dump-and-bake dinner - minimal prep, maximum comfort, and only one dish to wash.
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