Spoon Simple
Creamy Chicken and Rice Casserole
A cozy, one-dish chicken and rice casserole that everyone cleans their plate. The rice cooks right in the casserole dish and absorbs all the delicious chicken flavor.
Prep 10 min
Cook 55 min
Total 1h 5m
Serves 6
Ingredients
Step 1 — Make the creamy sauce base
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1½ cups chicken broth
- ½ cup sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Step 2 — Assemble
- 1½ cups long-grain white rice (uncooked)
- 1.5 lbs boneless chicken thighs or breasts
- 1 tsp paprika
- Salt and pepper
Step 3 — Top and bake
- 1 cup shredded cheddar cheese
- Fresh parsley
Instructions
- 1
Make the sauce base
Preheat oven to 375°F. Grease a 9x13 baking dish. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, onion powder, garlic powder, salt, and pepper.
- 2
Assemble the casserole
Spread uncooked rice evenly in the baking dish. Pour the soup mixture over the rice and stir to combine. Season chicken with paprika, salt, and pepper. Place chicken on top of the rice mixture. Cover tightly with foil.
- 3
Bake and serve
Bake covered for 45 minutes. Uncover, sprinkle with cheddar cheese, and bake 10 more minutes until cheese is melted and chicken is cooked through. Let rest 5 minutes. Garnish with fresh parsley.
Nutrition per serving: 490 cal · 38g protein · 48g carbs · 16g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
