Creamy Chicken and Rice Casserole
A comforting and easy chicken and rice casserole made with cream of mushroom soup, perfect for busy weeknights or feeding a crowd.
Equipment
- 9x13 inch baking dish
- aluminum foil
- Large bowl
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
- 1 small yellow onion diced (about 1 cup)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 6 sprigs fresh parsley chopped
- 1 tablespoon Dijon mustard
- 1.25 cups long-grain white rice uncooked
- 2 cans (10.5-ounce) condensed cream of mushroom soup
- 2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter cut into pieces
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon Bell's seasoning (no-salt)
- cooking spray
Instructions
- First things first, let's get our oven nice and toasty. Preheat it to 375°F (190°C). Grab your 9x13 inch baking dish and give it a good spritz with cooking spray. This ensures a clean release, and who needs extra scrubbing?2 boneless, skinless chicken breasts
- In a nice big bowl, let's mix up our creamy sauce. Dump in both cans of condensed cream of mushroom soup, the chicken broth, that tablespoon of Dijon mustard, your fresh thyme leaves, chopped parsley, salt, pepper, and that special Bell's seasoning. Give it all a good stir until everything is beautifully combined.2 boneless, skinless chicken breasts
- Now, let's add our uncooked rice right into this glorious soup mixture. Stir it around so every single grain gets coated in that creamy goodness. This step is key to making sure the rice cooks up perfectly tender.2 boneless, skinless chicken breasts
- Time for the chicken! Place your boneless, skinless chicken breasts right at the bottom of your greased baking dish. They'll be nestled in all that flavor.2 boneless, skinless chicken breasts
- Gently pour the rice and soup mixture evenly over the chicken. Make sure it covers everything nicely.
- Dot the top of the casserole with those lovely little pieces of butter. They'll melt down and add so much richness.2 boneless, skinless chicken breasts
- This is important: cover your baking dish tightly with aluminum foil. This traps all the steam and heat, ensuring your chicken cooks through and your rice becomes perfectly tender without drying out.
- Pop it into your preheated oven and let it bake for 45 minutes. Go put your feet up for a bit!
- After 45 minutes, carefully remove the foil (watch out for that steam!). Sprinkle the grated Parmesan cheese evenly over the entire top. Oh, it's going to get so golden and delicious.2 boneless, skinless chicken breasts
- Put it back in the oven, this time uncovered, for another 15-20 minutes. You're looking for that rice to be completely tender and the chicken to be cooked all the way through. The top should be a beautiful golden brown.
- Once it's out of the oven, let your amazing casserole stand for about 5-10 minutes before serving. This allows everything to settle and makes it even easier to serve. Enjoy every comforting bite!
Notes
Assemble ahead and bake for a friend, neighbor, or new parent. Can be frozen before baking (up to 2-3 months).