Description
This dump-and-bake creamy chicken and rice casserole is an easy and comforting family meal. Simply combine the ingredients and bake.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup long-grain rice, uncooked
- 1 (1 ounce) package dry onion soup mix
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9×13 inch baking dish, combine chicken, cream of chicken soup, cream of mushroom soup, rice, onion soup mix, chicken broth, milk, and pepper. Stir to combine.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through.
- Let stand for 10 minutes before serving.
- Garnish with fresh parsley, if desired.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Add vegetables like broccoli, peas, or carrots for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American