Ultimate Creamy Baked Chicken and Rice
Introduction
Bring cozy, cheesy comfort to your table with this Ultimate Creamy Baked Chicken and Rice. A one-pan wonder that combines tender chicken, fluffy rice, and a velvety sauce, this casserole is the perfect weeknight dinner the whole family will devour.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long grain white rice, uncooked
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, add olive oil. Sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Add the chicken pieces to the skillet. Season with salt, pepper, and dried thyme. Cook until lightly browned on all sides (it does not need to be cooked through). Remove from heat.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.
- Spread the uncooked rice evenly in the bottom of the prepared baking dish.
- Layer the browned chicken and frozen vegetables over the rice.
- Pour the creamy sauce mixture evenly over the chicken and rice. Stir gently right in the dish to ensure the rice is submerged in liquid.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese over the top. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley.
Pro Tips & Notes
Nutrition Facts (per serving)
- Calories: 580 kcal
- Carbohydrates: 45g
- Protein: 38g
- Fat: 26g
- Sodium: 1150mg
Frequently Asked Questions
- Q: Can I make this casserole ahead of time? A: Yes! You can assemble the dish (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold from the fridge.
- Q: Can I freeze leftovers? A: Absolutely. Store cooled leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.