Description
A cozy and easy-to-make casserole with tender chicken breasts and creamy rice, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 packet onion soup mix
- 2 cups shredded cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk the cream of chicken soup, sour cream, onion soup mix, and chicken broth until smooth.
- Grease a 9×13-inch baking dish. Spread the uncooked rice in an even layer across the bottom.
- Arrange the chicken breasts on top of the rice. Season lightly with salt and pepper.
- Pour the soup mixture over the chicken and rice, ensuring the rice is fully submerged in liquid.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle shredded cheese over the chicken if using, and return to the oven for 10–15 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
- Let the casserole rest for 5–10 minutes before serving. Garnish with parsley and serve warm.
Notes
For a different flavor, substitute cream of chicken soup with cream of mushroom. Use Greek yogurt instead of sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: casserole, chicken, rice, comfort food, easy recipe