Chicken and Rice Casserole

Serves 6 · 10 min prep · 60 min cook

Ingredients

• 1 1/2 lb boneless chicken thighs or breasts, cubed
• 1 cup long-grain white rice, uncooked
• 1 can (10.5 oz) cream of chicken soup
• 1 1/2 cups chicken broth
• 1 onion soup mix packet
• 2 tbsp butter, melted
• 1 cup frozen mixed vegetables optional
• 1/4 tsp black pepper

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.