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Chicken and Rice Casserole Bake

Chicken and Rice Casserole Bake
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This easy Chicken and Rice Casserole Bake is a warm, comforting, and cheesy one-dish meal perfect for busy weeknights. Featuring tender chicken, fluffy long grain white rice, creamy mushroom soup, and melted cheddar cheese, it delivers classic flavors with minimal effort. Ready in under an hour, it’s a family-friendly dish that can be customized with your favorite vegetables or cheeses.

Ingredients

Scale

Protein

  • 2 cups boneless, skinless chicken breasts, diced into bite-sized pieces

Grains

  • 1 cup long grain white rice, uncooked

Dairy and Creamy Ingredients

  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 2 tablespoons butter or olive oil (for sautéing)

Liquids

  • 1 ½ cups chicken broth

Vegetables and Aromatics

  • ½ cup frozen peas
  • ½ cup frozen carrots
  • 1 small onion, chopped (or 1 tablespoon onion powder)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Ingredients: Preheat your oven to 375°F (190°C). Dice the chicken breasts into bite-sized pieces. Chop onions and mince garlic. Thaw frozen peas and carrots if needed.
  2. Sauté Aromatics and Chicken: In a large skillet, heat butter or olive oil over medium heat. Sauté onions and garlic until fragrant and translucent. Add diced chicken, cooking until it loses its pink color but not fully cooked through, as it will finish in the oven.
  3. Combine the Casserole Mixture: In a large bowl, mix uncooked rice, condensed cream of mushroom soup, chicken broth, sautéed chicken and aromatics, peas, carrots, half of the shredded cheese, salt, and pepper. Stir until everything is evenly combined.
  4. Transfer to Baking Dish: Grease a 9×13 inch casserole dish. Pour the mixture in, spreading it evenly. Sprinkle the remaining cheese on top for a golden, bubbly crust.
  5. Bake Until Golden and Tender: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and golden brown, and the rice is tender.

Notes

  • Use long grain white rice for even cooking and perfect texture.
  • Slightly undercook chicken on the stove since it will finish cooking in the oven to ensure tenderness.
  • Add fresh herbs like parsley or thyme for brightness and freshness.
  • Sauté garlic and onions first to build a deeper, savory flavor base.
  • Allow the casserole to rest for 5 minutes after baking to let flavors meld and the dish set.
  • To make it gluten-free, ensure using gluten-free cream of mushroom soup and ingredients.
  • Make ahead by assembling the casserole, covering, and refrigerating for up to 24 hours before baking.
  • Freeze leftovers in portion-sized containers for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheat in oven at 350°F (175°C) covered with foil for 20-25 minutes or microwave in short intervals, stirring occasionally.

Nutrition

Keywords: chicken casserole, rice casserole, easy dinner, comfort food, cheesy chicken bake, one dish meal, weeknight dinner

Find it online: https://gourmetglazing.com/chicken-and-rice-casserole-bake/