Chicken & Rice Casserole Bake (Print Version)
Creamy casserole with chicken, rice, mushroom sauce, and golden cheese. Perfect for a cozy family meal.
# Ingredients:
01 -
3 boneless, skinless chicken breasts (6-8 oz. each)
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
2 tablespoons extra-virgin olive oil
05 -
1 large yellow onion, finely chopped
06 -
3 garlic cloves, finely chopped
07 -
2 cups long-grain white rice, rinsed until water runs mostly clear
08 -
2 (10.5-oz.) cans condensed mushroom soup
09 -
2 cups low-sodium chicken broth
10 -
3 oz. Parmesan, finely grated (about 1 1/2 cups)
11 -
Finely chopped fresh parsley, for serving
# Steps:
01 -
Arrange a rack in the center of the oven and preheat to 375°F. Pat chicken dry with paper towels and season with salt and pepper. In a large skillet over medium heat, heat olive oil until shimmering. Cook chicken, turning occasionally, until deeply golden brown, about 5 minutes per side. Transfer to a plate, let cool slightly, then shred with two forks.
02 -
In the same skillet over medium-low heat, add onion and season with salt. Cook, stirring occasionally, until softened and just turning brown, about 10 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute more. Increase heat to medium and add rice, stirring occasionally, until rice is translucent, about 1 minute.
03 -
Transfer rice mixture to a 13" x 9" baking dish. Add condensed mushroom soup and chicken broth; season with salt and pepper if needed. Stir well to combine.
04 -
Cover the baking dish with foil and bake for 1 hour. Uncover, fold in shredded chicken, then cover again with foil. Continue baking until rice is cooked through, about 10 minutes more.
05 -
Turn on the broiler. Top the casserole with Parmesan cheese and broil, watching closely, until cheese is crispy and golden, about 1 to 2 minutes. Top with fresh parsley and serve.