Hearty & Easy Chicken and Rice Casserole Recipe
A hearty and easy chicken and rice casserole that's perfect for a comforting family meal. Featuring tender shredded chicken, creamy mushroom soup, and fluffy rice, topped with golden, crispy Parmesan cheese and fresh parsley.
Equipment
- Oven
- Large Skillet
- plate
- forks
- 13” x 9” Baking Dish
- Foil
- Broiler
Ingredients
Main Ingredients
- 3 6- to-8-oz. boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1 large yellow onion finely chopped
- 3 garlic cloves finely chopped
- 2 c. long-grain white rice rinsed until water runs mostly clear
- 2 10.5-oz. cans condensed mushroom soup
- 2 c. low-sodium chicken broth
- 3 oz. Parmesan finely grated (about 1 1/2 cups)
- Finely chopped fresh parsley for serving
Instructions
Cooking Steps
- Preheat oven to 375°F. Season chicken, then cook in a skillet with oil until golden brown on both sides. Shred the slightly cooled chicken.
- In the same skillet, sauté onion until softened, then add garlic and cook until fragrant. Stir in rinsed rice and cook until translucent.
- Transfer the rice mixture to a baking dish, then stir in condensed mushroom soup and chicken broth, seasoning as needed.
- Bake the covered dish for 1 hour. Uncover, stir in shredded chicken, re-cover, and bake for an additional 10 minutes until the rice is tender.
- Broil the casserole topped with Parmesan until the cheese is golden and crispy, then garnish with fresh parsley before serving.
Notes
Watch closely when broiling to prevent burning the cheese. Rinsing rice helps prevent stickiness and results in fluffier grains.