Chicken Breast And Rice Casserole
A comforting chicken and rice casserole with creamy mushroom and chicken soups, perfect for a filling family meal that's easy to prepare and hearty.
Ingredients
Instructions
- Heat the mushroom soup and cream of chicken soup until warm.
- Add the raw rice to the soups and mix well.
- Place the boneless chicken breasts in a casserole dish.
- Pour the rice and soup mixture over the chicken.
- Cover the casserole tightly with a lid or aluminum foil.
- Bake at 350°F for 1 1/2 hours until the chicken is cooked through and rice is tender.
Tips & Substitutions
For added flavor, consider marinating the chicken in your favorite spices or even a bit of lemon juice before baking. If you don't have dry onion soup, you can substitute with a mixture of sautéed onions and garlic. Using a variety of rice can also change the texture; jasmine or basmati would work well. Always check the doneness of the chicken to ensure it's fully cooked.
Serving Suggestions
This Chicken Breast And Rice Casserole pairs beautifully with steamed green vegetables or a fresh garden salad for a complete meal. You can also serve it with crusty bread to soak up the creamy sauce. For a twist, consider serving alongside a side of cranberry sauce for a bit of tartness that complements the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20-30 minutes until heated through, or microwave individual portions until warm. Adding a splash of milk can help keep the rice moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast And Rice Casserole contains roughly 655 calories, with 20g protein, 100g carbohydrates, and 19g fat. It is an excellent source of iron (44% of the Daily Value), protein (39% of the Daily Value), and calcium (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1524mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. You may need to adjust the liquid and bake time accordingly, as brown rice typically takes about 45 minutes to cook through compared to white rice.
What can I substitute for mushroom soup?
If you're looking for a substitute for mushroom soup, you can use homemade mushroom sauce or a creamy sauce made with sautéed mushrooms, flour, and broth. This will give a similar texture and flavor while allowing for more control over the ingredients.
Can I freeze the casserole after cooking?
Yes, you can freeze the casserole after cooking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).