There’s something almost magical about a casserole—like a cozy hug from your oven. This cheesy chicken vegetable rice casserole is not just food; it’s a warm reminder of family dinners and laughter echoing in a bustling kitchen. It’s so rich and comforting, you’ll find yourself sneaking spoonfuls straight from the dish, even if your jeans are protesting.
Steps
- Preheat your oven to 350°F and prepare a 9×13 inch baking dish by spraying it with nonstick spray. Spread the uncooked rice evenly across the bottom of the dish, then sprinkle half of the shredded cheese over the rice.
- Arrange the halved chicken breasts on top of the rice and cheese. Evenly distribute the condensed cream of chicken soup over the chicken.
- Pour the chicken broth and milk over the layered ingredients, then sprinkle the onion soup mix evenly on top. Cover the dish and bake in the preheated oven for 1 hour and 30 minutes.
- Remove the dish from the oven, gently stir to combine the rice and sauce thoroughly, and sprinkle the remaining cheese over the top. Return the dish to the oven for an additional 5 minutes or until the cheese has melted.
- Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh minced parsley and add salt and pepper to taste.
Ingredients
- 2 cups uncooked long grain white rice
- 3 large chicken breasts, halved lengthwise
- 2 (10.5 ounce) cans condensed cream of chicken soup (or homemade)
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons onion soup mix (or 1 packet of dry Lipton Onion Soup Mix)
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh minced parsley
Nutritional Values
Calories: 2536kcal | Carbohydrates: 184g | Protein: 192g | Fat: 112g | Saturated Fat: 56g | Polyunsaturated Fat: 40g | Cholesterol: 576mg | Sodium: 12024mg | Fiber: 8g | Sugar: 24g
FAQ
- Can I use a different type of rice for this casserole?
- It’s best to use long grain white rice for this recipe. Avoid using Minute Rice as it cooks too quickly and may become mushy. Similarly, brown rice isn’t recommended because it takes longer to cook and requires more liquid.
- Is it possible to use a different type of cheese?
- Absolutely! Feel free to swap the cheddar cheese with any shredded cheese you prefer, like Mozzarella, Monterey Jack, Swiss, or Colby Jack.
- Can I prepare this dish in advance?
- Yes, you can make this casserole ahead of time. Assemble the casserole, cover it, and store it in the refrigerator for up to two days before baking. For freezing, cover the unbaked casserole tightly with aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before baking.
- Are there alternative options to cream of chicken soup?
- Certainly! You can substitute the cream of chicken soup with any condensed cream soup such as cream of mushroom, cream of celery, or cream of onion.
- What are some suggested variations for this recipe?
- For added flavor, you can incorporate frozen vegetables or your favorite fresh chopped vegetables like broccoli or carrots. You might also add extra seasoning such as garlic powder or Italian seasoning, and garnish with herbs like thyme or oregano.
Tips
- Avoid Instant Rice: Use long grain white rice for the best texture, as instant rice cooks too fast and can become mushy.
- Speed Up Cooking: Slice chicken breasts into cutlets to ensure they cook evenly and more quickly, reducing overall cooking time.
- Enhance Creaminess: For a creamier texture, consider using 2 cups of milk and 1 cup of chicken broth instead of the standard measurement.
- Add Vegetables for Variety: Incorporate frozen or fresh chopped vegetables like broccoli, carrots, or green beans to increase flavor and nutritional value.
Equipment
- 9×13 inch baking dish
- Nonstick cooking spray (if not already available at home)
