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Easy Chicken and Rice Casserole

A close-up of a freshly baked chicken and rice casserole in a white baking dish, topped with melted cheese, peas, and corn.
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A comforting and simple one-pan chicken and rice casserole, perfect for a weeknight dinner. This creamy bake features tender chicken and flavorful rice.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup uncooked white rice
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides.
  3. Stir in the uncooked rice, cream of mushroom soup, cream of chicken soup, and chicken broth. Mix well to combine.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 5 minutes.
  5. Stir in the frozen peas, frozen corn, salt, and pepper.
  6. Cover the skillet tightly with a lid or aluminum foil.
  7. Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
  8. Remove from oven. If desired, sprinkle shredded cheddar cheese over the top and let it melt for a few minutes before serving.

Notes

  • For a richer flavor, you can use rotisserie chicken instead of raw chicken breasts.
  • If you prefer a less creamy casserole, you can reduce the amount of condensed soup or add more chicken broth.
  • Feel free to add other vegetables like chopped carrots or broccoli florets.
  • This casserole is a great base for meal planning.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-and-rice-casserole/