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Description
A quick and easy creamy chicken and rice casserole perfect for a comforting weeknight meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, milk, salt, pepper, and paprika. Bring to a simmer, stirring constantly.
- Return the browned chicken to the skillet. Add the cooked rice and stir to combine everything.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top. If using, sprinkle breadcrumbs over the cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
- Let stand for a few minutes before serving.
Notes
- For a richer flavor, you can use rotisserie chicken instead of cooking raw chicken.
- Add a cup of frozen peas or broccoli florets to the casserole before baking for added vegetables.
- If you don’t have breadcrumbs, crushed crackers or panko can be used as a topping.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg