Description

This easy chicken and rice casserole is a comforting dish filled with tender chicken, creamy soup, and vibrant veggies. It’s simple to prepare and perfect for a quick, hearty dinner that the whole family will love.

Ingredients

Scale

1 cup uncooked long-grain white rice, rinsed and drained
1 ½ cups chicken broth
1 (10.5 oz) can cream of chicken with herbs soup
1 (15 oz) bag frozen peas and carrots
1 (1 oz) packet Lipton onion soup mix
2 lbs chicken cutlets, or thinly sliced chicken breasts
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper, to taste
1 cup shredded cheddar cheese
4 tablespoons butter, cut into slices

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Instructions

Preheat the oven to 375°F and spray a 9×13 casserole dish with non-stick spray.
In a large bowl, mix the rice, chicken broth, cream of chicken soup, peas and carrots, and onion soup mix. Transfer this mixture into the prepared casserole dish.
Season the chicken cutlets with garlic powder, onion powder, salt, and pepper. Layer the chicken over the rice mixture. Dot the chicken with sliced butter and cover the dish tightly with foil.
Bake for 1 hour at 375°F. After 1 hour, remove the foil and bake for an additional 15 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
Once done, turn off the oven and sprinkle the shredded cheddar cheese on top of the chicken. Return the casserole to the oven for 3 minutes or until the cheese melts.
Let the casserole rest for 10 minutes before serving. Fluff the rice with a fork just before serving.

Notes

Feel free to add other vegetables like broccoli or bell peppers for extra nutrition.
If you prefer a spicier dish, add some red pepper flakes or hot sauce to the chicken seasoning.
This dish can be made ahead of time and stored in the refrigerator before baking.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 900mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg