Chicken and Rice Casserole
A comforting one-dish meal featuring tender chicken and fluffy rice, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 cup uncooked rice
- 1 lb raw chicken (breasts or thighs)
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup cream of chicken soup (optional)
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine uncooked rice, raw chicken cut into pieces, chicken broth, salt, black pepper, garlic powder, onion powder, and cream of chicken soup in a baking dish.
- Stir everything together to coat the rice and chicken with spices and broth evenly.
- Cover the dish with aluminum foil to trap steam.
- Bake for 50-60 minutes until chicken is no longer pink and rice is tender.
- Add shredded cheese to the top during the last 5-10 minutes of baking, uncovered.
- Rest the casserole for a few minutes before serving.
Notes
Long-grain white rice works best; brown rice may require additional liquid and cooking time. Use fresh ingredients and cover the dish during baking for best results.