Description

A comforting and easy-to-make chicken casserole that requires no peeking while baking, resulting in tender chicken and perfectly cooked rice every time. This family-friendly dish is packed with flavor and minimal effort.

Ingredients

Scale

For the Crust:

For the casserole:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup uncooked long-grain white rice
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup chicken broth
1/2 cup milk
For seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
For topping:
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons butter, cut into small pieces

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, paprika, black pepper, and salt. Mix well.
3. Stir in uncooked rice until fully coated with the soup mixture.
4. Spread the rice mixture evenly in the prepared baking dish.
5. Arrange chicken pieces evenly over the rice mixture. Press down lightly to submerge chicken slightly.
6. Cover the baking dish tightly with aluminum foil, sealing all edges well.
7. Bake in preheated oven for 1 hour 15 minutes. DO NOT PEEK during baking.
8. Remove from oven, carefully remove foil (watch for steam), and sprinkle with cheddar and parmesan cheeses.
9. Dot with butter pieces and return to oven, uncovered, for 5-10 minutes until cheese is melted and bubbly.
10. Let stand for 5 minutes before serving.

Notes

For variation, try adding 1 cup of frozen mixed vegetables with the rice mixture. Leftovers reheat well – add a splash of milk when reheating to maintain creaminess. The ‘no-peek’ rule is important as opening the oven releases steam needed to cook the rice properly.