Creamy Baked Chicken & Rice Casserole
A quick-prep comfort dinner that tastes like it took all day.
Ingredients
4 boneless chicken breasts (or thighs)
1 cup uncooked long-grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ cups chicken broth
1 cup sour cream
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)
Fresh parsley for garnish
Instructions
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a large bowl, mix:
uncooked rice
cream of chicken soup
cream of mushroom soup
chicken broth
sour cream
garlic powder
onion powder
salt and pepper
Spread mixture evenly into the baking dish.
Place chicken on top and season lightly with extra salt and pepper.
Cover tightly with foil and bake for 1 hour.
Remove foil, sprinkle cheese on top if using, and bake uncovered for another 10–15 minutes until bubbly and chicken is cooked through.
Garnish with parsley and serve warm.
Optional Add-Ins
Sautéed mushrooms
Broccoli florets
Crumbled bacon
French fried onions on top
