This comforting Creamy Chicken and Rice Casserole is a one-dish wonder that combines tender chicken, fluffy rice, and a rich, creamy sauce. It’s a family-friendly meal perfect for busy weeknights or cozy dinners at home.
Ingredients
- 1 ½ cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup frozen mixed vegetables (carrots, peas, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese (optional)
- ½ cup grated Parmesan cheese
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare the Rice:
Rinse the uncooked rice under cold water until the water runs clear. Spread the rice evenly in the prepared baking dish. - Add Broth and Chicken:
Pour the chicken broth over the rice. Arrange the diced chicken evenly on top of the rice. - Mix the Sauce:
In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, paprika, salt, and pepper. Pour this mixture evenly over the chicken and rice. - Add Vegetables and Cheese:
Sprinkle the frozen vegetables over the top. If using, add the shredded cheddar cheese. - Bake:
Cover the dish tightly with aluminum foil and bake for 40 minutes. - Check and Finish:
Remove the foil and stir the casserole gently to ensure even cooking. Sprinkle Parmesan cheese over the top and bake uncovered for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked. - Garnish and Serve:
Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley and enjoy!
This creamy casserole is easy to customize—add mushrooms, swap the veggies, or use brown rice for a healthier twist!