Description
This Homestyle Chicken & Rice Casserole is a comforting and easy-to-make family meal. Featuring tender boneless chicken breasts baked with long-grain rice, mixed vegetables, creamy chicken soup, and topped with melted cheddar cheese, this casserole offers a hearty and flavorful dish perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Chicken & Rice Mixture
- 2 whole boneless chicken breasts (split in half to make 4 halves)
- 1 family size can cream of chicken soup (22.6 oz can)
- 3 cups hot chicken broth (reduced sodium)
- 1 teaspoon salt
- 2 cups long-grain rice
Vegetables & Topping
- 2 cups frozen vegetables
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready for baking the casserole.
- Prepare Casserole Pan: Spray a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking and make cleanup easier.
- Mix Soup and Broth: In a large bowl, combine the family size can of cream of chicken soup, 3 cups of hot reduced sodium chicken broth, and 1 teaspoon of salt. Stir until well blended.
- Add Rice: Add 2 cups of long-grain rice to the soup and broth mixture. Mix thoroughly so the rice is evenly coated and submerged in the liquid.
- Assemble Casserole: Pour the rice and soup mixture into the prepared casserole pan. Evenly distribute 2 cups of frozen vegetables over the top of the rice mixture.
- Add Chicken: Place the 4 chicken breast halves evenly on top of the vegetables in the casserole dish.
- Cover and Bake: Cover the casserole pan tightly with aluminum foil to trap steam. Bake in the preheated oven for 60 to 90 minutes, or until the chicken is fully cooked (internal temperature 165°F) and the rice is tender and fluffy.
- Add Cheese and Rest: Remove the foil carefully, sprinkle 1 cup of shredded cheddar cheese evenly over the chicken, then return to oven (or keep warm) for 5 to 10 minutes to let the cheese melt and the casserole to set slightly.
- Serve: Let the casserole cool slightly before serving to ensure the flavors meld and it’s safe to eat.
Notes
- This recipe is adapted from Campbell’s Kitchens, offering a classic creamy chicken and rice casserole that’s perfect for family dinners.
- Using reduced sodium broth helps control the salt content while maintaining flavor.
- You can substitute frozen mixed vegetables with your favorite blend or fresh vegetables chopped into bite-sized pieces.
- For a lower-fat version, consider using reduced-fat cheddar cheese and low-fat cream of chicken soup.
- The cooking time may vary depending on your oven and thickness of the chicken breasts; always check for fully cooked chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 737 kcal
- Sugar: 1 g
- Sodium: 2282 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 110 mg
