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A plate of easy chicken and rice casserole with peas and diced carrots is topped with melted cheese and garnished with chopped parsley. Served on a light gray plate atop a wooden board.
5 from 2 votes
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Yield: 4 servings

Easy Chicken and Rice Casserole

This easy Chicken and Rice Casserole is pure creamy, cheesy comfort food every single time. Five minutes of prep, and the rest is oven magic!
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes

Ingredients

  • 1 cup uncooked long-grain white rice, rinsed and drained
  • 1 ½ cups chicken broth
  • 1 (10.5 oz) can cream of chicken with herbs soup
  • 1 (15 oz) bag frozen peas and carrots
  • 1 (1 oz) packet Lipton onion soup mix
  • 2 lbs chicken cutlets, or thinly sliced chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 4 tablespoons butter, cut into slices

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Instructions 

  • Preheat the oven to 375°F. Spray a 9×13 casserole dish with non-stick spray.
  • Combine rice, broth, soup, peas and carrots, and onion soup mix in a large bowl. Pour into the prepared 9x13 casserole dish.
  • Season the chicken with garlic powder, onion powder, salt and pepper. Place the chicken on top of the rice mixture. Top the chicken with the sliced butter and cover tightly with foil.
  • Bake at 375°F for 1 hour. Remove the foil, continue to cook for 15 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
  • Turn off the oven. Spread the shredded cheese over the chicken and place the casserole back in the oven for 3 minutes or until the cheese is melted.
  • Let the casserole rest 10 minutes before serving. Then use a fork to fluff the rice right before serving.

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Notes

Storing: Transfer cooled leftovers to an airtight container and store in the refrigerator up to 4 days. Or freeze in a freezer-safe container for up to 3 months; rice will be slightly softer after thawing.
Reheat: Microwave individual portions or cover and warm in a 350°F oven for 20–25 minutes. Add a splash of broth if needed to loosen the rice.
Make-Ahead: Assemble up to 24 hours ahead, cover tightly. and refrigerate. Add 5–10 minutes to the covered bake time.

Nutrition

Serving: 1 serving, Calories: 794kcal, Carbohydrates: 60g, Protein: 65g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 211mg, Sodium: 2043mg, Potassium: 1234mg, Fiber: 5g, Sugar: 1g, Vitamin A: 10936IU, Vitamin C: 15mg, Calcium: 281mg, Iron: 3mg
© Ellen
Cuisine: American
Category: Casserole, Chicken, Dinner