Chicken and Rice Casserole

A classic of American weeknight tables, this chicken and rice casserole bakes uncooked long-grain rice right in a creamy broth until fluffy and tender. Nestled chicken and a savory onion-soup kick turn simple pantry staples into pure one-pan comfort.

Serves 6 · 10 min prep · 60 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb boneless chicken thighs or breasts, cubedMeat
• 1 cup long-grain white rice, uncookedPantry
• 1 can (10.5 oz) cream of chicken soupPantry
• 1 1/2 cups chicken brothPantry
• 1 onion soup mix packetPantry
• 2 tbsp butter, meltedDairy
• 1 cup frozen mixed vegetables optionalFrozen
• 1/4 tsp black pepperSpices

Instructions

1. 1Heat oven to 350°F. Stir rice, soup, broth, soup mix, butter, vegetables, and pepper in a 9x13-inch dish.
2. 2Nestle chicken pieces into the rice mixture; season lightly with salt and pepper.
3. 3Cover tightly with foil and bake 50–60 minutes until rice is tender and chicken reaches 165°F.
4. 4Uncover last 10 minutes if you want a lightly browned top. Rest 5 minutes.