Begin with uncooked rice. Just a few minutes of prep and 4 simple ingredients later—you’ve got a dinner delight.
This comforting casserole blends tender chicken with fluffy rice in a creamy sauce, making it an effortless weeknight dinner.
Chicken and Rice Casserole
Ingredients
| Ingredient | Amount |
|---|---|
| Raw rice (Arborio, Bomba, white, or brown) | 1 cup |
| Boneless, skinless chicken breasts | 3 |
| Dry onion soup mix | 1 package |
| Cream of mushroom soup | 1 can |
| Onion, chopped | ¾ |
| Water | 2 cups |
| Salt and pepper | To taste |
| Mushrooms, chopped (optional) | 1 package |
| Spinach, chopped (optional) | 1 bundle |
Instructions
1. Preheat Oven
Set the oven to 320°F (160°C).
2. Prepare Casserole Dish
Lightly grease your casserole dish to prevent sticking.
3. Layer Ingredients
Evenly spread 1 cup of raw rice on the bottom of the dish. Arrange the chicken breasts on top, followed by the chopped onion. If desired, add mushrooms and spinach as additional layers.
4. Make the Sauce
In a separate bowl, combine the cream of mushroom soup, dry onion soup mix, and water. Season with salt and pepper to taste.
5. Assemble Casserole
Pour the sauce evenly over the layered ingredients, ensuring everything is covered.
6. Bake
Cover the dish tightly with a lid or aluminum foil. Bake for 2 hours until the rice is tender and the chicken is cooked through.
7. Rest and Serve
Allow the casserole to rest for 10–15 minutes before serving to let the flavors meld.
