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Easy Chicken and Rice Casserole

A serving spoon lifts a generous portion of cheesy chicken and rice casserole, with melted cheese stretching.
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A comforting and simple chicken and rice casserole, perfect for a weeknight family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup uncooked white rice
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces and cook until lightly browned.
  3. Stir in the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, salt, and pepper. Mix well to combine.
  4. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven.
  5. Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
  6. Remove the skillet from the oven and sprinkle the shredded cheddar cheese over the top.
  7. Cover again and let it sit for 5 minutes, or until the cheese is melted.
  8. Serve hot.

Notes

  • For a creamier texture, you can add a splash of milk or heavy cream to the soup mixture.
  • Feel free to add your favorite vegetables, such as peas or carrots, during the last 10 minutes of baking.
  • This casserole is a great option for meal planning.

Nutrition

Find it online: https://carlacooking.com/chicken-and-rice-casserole-recipe/