Description
A comforting and easy one pan chicken and rice casserole that is creamy and hearty, perfect for busy weeknights.
Ingredients
Scale
- 2 cups long grain white rice
- 4 cups chicken broth
- 1 can cream of chicken soup
- 2 tablespoons butter or olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1 pound boneless skinless chicken thighs or breasts
- Optional: frozen peas, chopped carrots, mushrooms, shredded cheese
Instructions
- Heat your oven to 375°F.
- In a baking dish or oven-safe skillet, add the rice, broth, cream of chicken soup, melted butter or oil, and seasonings. Stir until evenly mixed.
- If adding veggies like peas or mushrooms, stir them in now.
- Place the chicken on top and season again with salt, pepper, and paprika.
- Cover tightly with foil and bake for 40 to 50 minutes, depending on chicken thickness.
- Uncover and bake for 10 more minutes until lightly golden.
- Let it rest for 5 to 10 minutes before serving.
Notes
For best results, keep the foil tightly covered to prevent the rice from drying out. If your rice is firm, add a splash of broth and bake 8 to 10 more minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken casserole, one pan dinner, comfort food, easy dinner, baked chicken