Description
A hearty one-pan meal merging tender chicken with creamy soup-cooked rice for a cohesive comfort food experience. Perfect for weeknight suppers or potlucks, featuring a golden cheese topping for contrast.
Ingredients
4 boneless chicken breasts (raw)
2 cups long-grain white rice (uncooked)
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cream of chicken soup
1 cup water (plus 1/2 cup optional)
1 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup frozen peas and carrots
1 cup shredded cheddar cheese (optional)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch casserole dish
Combine rice, mushroom soup, chicken soup, water, broth, garlic powder, onion powder, salt, and pepper in the dish
Layer raw chicken breasts over the mixture
Cover with aluminum foil sealed to the dish’s edges
Bake for 1 hour
Remove foil and sprinkle cheese (if using)
Return to oven for 15 minutes until topped cheese is golden
Notes
Use shredded cooked chicken to save time
Replace broths with vegetables/vegetable broth for dietary adaptations
Adjust cheese amount based on preference
Store leftovers in an airtight container for up to three days
- Prep Time: 15
- Cook Time: 75
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1/6 of casserole (~200g)
- Calories: 220
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g