Old Fashioned Chicken and Rice Casserole
This chicken and rice casserole uses simple ingredients and is so easy to make, all while being full of flavor and an absolutely delicious dinner recipe!
Servings: 6 servings
Calories: 389kcal
Ingredients
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 can Chicken Broth
- ½ cup Parmesan Cheese Shredded
- ½ teaspoon Italian Seasoning
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- 1 ¼ cup White Rice Raw
- 1 ½ pound Boneless Skinless Chicken Thighs
- Salt and Pepper to Taste
Instructions
- Heat oven to 350 degrees and coat a 9 x 13 inch casserole dish with cooking spray or oil.
- Place soups, broth, cheese, and seasonings into the casserole dish and whisk together. Only a few small clumps of soup should remain.
- Sprinkle the rice onto the soup mixture, then stir. The rice should be evenly mixed into the soup mixture to ensure even cooking.
- Place chicken into soup and rice mixture. Press each piece down into the mixture until the edges are just covered.
- Add salt and pepper to taste.
- Cover the pan with foil and bake for 1 hour. After one hour, remove the foil and cook for an additional 10 minutes until the rice is done and the edges are bubbly.
- Remove the dish from the oven and allow it to rest for 10 minutes before serving. This allows the juices to soak back in and become creamy.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week.
Reheat this casserole in the oven or in the microwave.
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 38g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1139mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 2mg
