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Chicken and Rice Casserole

Raw rice and chicken bake together in a creamy sauce under foil, finished with melted cheddar.
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Prep Time 15 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch bite-sized pieces
  • 1.5 cups uncooked long-grain white rice rinsed and drained
  • 10.5 oz condensed cream of chicken soup 1 can
  • 10.5 oz condensed cream of mushroom soup 1 can
  • 2 cups low-sodium chicken broth warmed
  • 0.5 cup unsalted butter melted
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 cup shredded sharp cheddar cheese freshly grated

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly brush a 9x13-inch baking dish with 1 tablespoon of the melted butter.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, warm chicken broth, remaining melted butter, onion powder, garlic powder, dried thyme, salt, and black pepper until smooth.
  3. Stir the rinsed rice into the soup mixture until evenly distributed.
  4. Arrange the chicken pieces in a single layer across the bottom of the prepared baking dish.
  5. Pour the rice mixture evenly over the chicken and press down any grains so all the rice is submerged in liquid.
  6. Cover the dish tightly with aluminum foil, crimping the edges, and bake for 45 minutes.
  7. Remove the foil, sprinkle the cheddar over the top, and bake uncovered for 15 minutes more, until the rice is tender and the cheese is bubbly.
  8. Let the casserole rest for 10 minutes before serving so the rice finishes absorbing the sauce.

Notes

Brown rice works with ½ cup extra broth and about 25 minutes more covered baking time.
Use a 9x13-inch dish; a smaller, deeper dish cooks the rice unevenly.