Description
This No-Peek Chicken Casserole with Creamy Rice and Vegetables is a comforting one-pan meal that is easy to prepare and perfect for a family dinner. Tender chicken breasts are baked on a bed of creamy rice, peas, and carrots, resulting in a delicious and satisfying dish.
Ingredients
Scale
For the Casserole:
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/2 cups chicken broth
- 1 cup frozen peas and carrots
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or melted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the casserole: In the dish, combine rice, soups, broth, peas, carrots, onion powder, garlic powder, salt, and pepper. Spread evenly.
- Add chicken: Place chicken breasts on top, season with paprika, and drizzle with oil or butter.
- Bake: Cover tightly with foil and bake for 1 hour and 30 minutes.
- Check and serve: Ensure rice is tender and chicken is cooked. Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Do not lift the foil while baking.
- Chicken thighs can be used instead of breasts.
- Additional vegetables like mushrooms or green beans can be added for variety.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
