🍽️ FittestMe.aiFoodsNutrients

Chicken and Rice Casserole Recipe

American · Main course · 65 min total

A comforting one-dish meal of tender chicken and fluffy rice baked in a creamy sauce, perfect for busy weeknights.

Ingredients

• 1 1/2 cups long-grain white rice
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas and carrots, thawed

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
3. In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in cream of mushroom soup, chicken broth, milk, thyme, salt, and pepper. Bring to a simmer.
5. Spread rice evenly in the prepared baking dish. Top with chicken pieces and pour the soup mixture over everything. Stir gently to combine.
6. Cover tightly with foil and bake for 40 minutes.
7. Remove foil, stir in peas and carrots, and bake uncovered for an additional 10 minutes, until rice is tender and liquid is absorbed.
8. Let stand for 5 minutes before serving.

Tips

• For a crispy top, sprinkle with breadcrumbs and a little melted butter before the final 10 minutes of baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make ahead, assemble the casserole (without peas and carrots) and refrigerate. Add 10 minutes to the covered baking time.

More about Chicken and Rice Casserole →

AI estimate may be inaccurate · Terms