Chicken And Rice Casserole

This cozy chicken and rice casserole has a way of gathering everyone around the table even on a busy weeknight. It is rich with savory flavors from the golden chicken and umami mushroom soup, yet simple enough to prep in advance. Perfect for family dinners holiday potlucks or those nights when you need classic comfort.

I made this for a neighbor’s welcome dinner and everyone asked for seconds and the recipe It is now my standby for sharing comfort food love

Ingredients

• Boneless skinless chicken breasts: Essential for tender juicy bites Choose plump pieces without bruises
• Kosher salt and freshly ground black pepper: Seasoning for the whole dish I like to grind pepper fresh for more punch
• Extra-virgin olive oil: Adds rich flavor and helps brown chicken Pick a mellow oil for versatility
• Large yellow onion: Brings sweetness and depth Chop finely for even cooking
• Garlic cloves: Boosts aroma and savoriness Use firm fresh garlic for the best flavor
• Long grain white rice: Best for fluffy separate grains Rinse until water runs clear to cut starch
• Condensed mushroom soup: Delivers creamy texture and earthy notes Look for a low sodium version if preferred
• Low sodium chicken broth: Adds moisture and savory flavor Pick a good quality broth with a clean ingredient list
• Parmesan cheese: Gives a nutty savory finish Freshly grated melts best
• Fresh parsley: Adds color and freshness for serving Use the flat leaf kind if you can

Step-by-Step Instructions

Sear the Chicken:

Pat all chicken breasts dry and sprinkle both sides with salt and pepper. Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken and let it cook untouched for 5 minutes so the surface gets deeply golden before flipping. Cook the second side another 5 minutes until just cooked through. Move the chicken to a plate and let it cool for a bit then use two forks to shred into bite size pieces. This step locks in juicy texture and extra flavor.

Sauté the Aromatics:

Keep the same skillet on medium low heat and pour in the chopped onion with a dash more salt. Cook gently ten full minutes stirring so the onions turn soft sweet and just golden brown without burning. Add in chopped garlic and stir until the smell is toasty and fragrant usually about one minute. This slow sauté builds a deep flavor base.

Toast the Rice:

Turn up the heat to medium and add the rinsed rice right into the skillet. Stir for about a minute until all the grains look glossy and slightly translucent. This step keeps the rice from getting mushy and brings out a nuttier flavor.

Assemble and Bake:

Scoop every bit of the rice onion and garlic mix into your baking dish making sure to spread it evenly. Stir in both cans of mushroom soup and the chicken broth making sure there are no pockets of dry rice. Taste and add salt and pepper if it needs it. Smooth out the surface.

First Bake:

Cover the dish tightly with foil and bake for one hour. This steam traps all the flavor and helps the rice cook evenly.

Fold In Chicken and Finish Baking:

After an hour pull off the foil and gently fold in all that shredded chicken. Cover and return to the oven for another ten minutes or until the rice is completely tender. This step ensures the chicken stays juicy and mingles with all the flavors.

Broil and Serve:

Move an oven rack near the top and switch on the broiler. Sprinkle the whole casserole with Parmesan then broil just one or two minutes watching like a hawk so the cheese gets crisp and golden but not burned. Sprinkle with chopped parsley for a fresh finish and serve hot.

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How To Store Leftovers

Let the casserole cool completely before covering tightly with foil or transferring to containers. Store in the refrigerator for up to four days. Reheat in a low oven with a little splash of broth to restore moisture or microwave single portions covered.

Easy Ingredient Swaps

If you need to use brown rice increase the bake time and add a little extra broth. Rotisserie chicken works well if you are short on time. For other flavor twists swap in a can of cream of chicken soup or add chopped sautéed mushrooms for extra earthiness.

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Serving Suggestions

Serve the casserole with a crisp green salad or cooked green beans for a full meal. To make it feel special top each portion with a dollop of sour cream or add a side of warm crusty bread to soak up every bit.

Cultural Roots

Chicken and rice casseroles have roots in homes across the country especially in the Midwest and South where convenience and comfort are prized. Mushroom soup has been a pantry staple for generations adding rich depth with almost no prep. This version brings back memories of family gatherings and weeknight traditions.

Recipe FAQs

→ Can I use brown rice instead of white?

Brown rice can be used, but it requires a longer baking time and may need additional broth to ensure proper cooking.

→ What other cheeses can be substituted for Parmesan?

Sharp cheddar, Gruyère, or Monterey Jack are delicious options for topping this casserole and provide different flavors.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Is it possible to prepare this dish ahead of time?

The casserole can be assembled up to the baking step, covered, and refrigerated for up to a day. Bake when ready to serve.

→ Can I add vegetables to this casserole?

Yes, feel free to include peas, carrots, or broccoli for extra color and flavor. Add them with the rice before baking.