Smothered Chicken and Rice Bake
This comforting casserole combines juicy chicken breasts with creamy soup and fluffy rice for a delicious and easy weeknight meal.
Ingredients
- * 4 boneless skinless chicken breasts
- * 1 cup long-grain white rice uncooked
- * 2 cups chicken broth
- * 1 10.5 oz can cream of chicken soup
- * 1 10.5 oz can cream of mushroom soup
- * 1 teaspoon garlic powder
- * 1 teaspoon onion powder
- * ½ teaspoon paprika
- * Salt and pepper to taste
- * 1 tablespoon olive oil or melted butter optional
- * Chopped parsley or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Rinse the rice under cold water and drain well.
- In a large bowl, combine the rinsed rice, chicken broth, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.
- Place the chicken breasts in the prepared baking dish. If using, brush the chicken with olive oil or melted butter.
- Pour the rice mixture evenly over the chicken breasts, ensuring they are mostly submerged in the liquid.
- Bake for 45 minutes, or until the chicken is cooked through and the rice is tender and the liquid is absorbed. The internal temperature of the chicken should reach 165°F (74°C).
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with chopped parsley or green onions, if desired.
Notes
* For extra flavor, you can add a tablespoon of Dijon mustard or a pinch of dried thyme to the rice mixture.
* You can substitute other types of rice, such as brown rice, but adjust the cooking time accordingly. Brown rice will require a longer cooking time.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* You can substitute other types of rice, such as brown rice, but adjust the cooking time accordingly. Brown rice will require a longer cooking time.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.