Chicken Cutlet Casserole
A comforting chicken casserole featuring tender cutlets, creamy mushroom and chicken soups, flavorful rice, and a savory onion topping, perfect for a hearty family dinner.
Ingredients
Instructions
- Place chicken cutlets in a baking dish.
- Cover with rice.
- In a bowl, combine cream of mushroom soup, cream of chicken soup, cream of celery soup, and milk until smooth and pourable.
- Pour the soup mixture over the chicken and rice in the dish.
- Sprinkle one envelope of dry onion soup mix over the top.
- Cover the dish with foil and bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added flavor, consider marinating the chicken cutlets in your favorite seasoning or using a blend of herbs. If you want to lighten the dish, substitute low-fat soups and milk. You can also swap minute rice for brown rice or quinoa, but adjust the cooking time. This dish is similar to Mccormick Chicken And Potato Bake, making it a comforting, hearty option.
Serving Suggestions
This casserole pairs well with a side salad or steamed vegetables to balance the richness of the dish. You can also serve it with crusty bread to soak up the flavorful sauce. For a complete meal, consider offering a fruit salad or roasted potatoes alongside. It’s a comforting dish reminiscent of classic American recipes.
Storage & Reheating
Leftover Chicken Cutlet Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cutlet Casserole contains roughly 434 calories, with 9g protein, 56g carbohydrates, and 20g fat. It is an excellent source of iron (28% of the Daily Value), calcium (20% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1809mg per serving (79% 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 frozen chicken cutlets for this recipe?
Yes, you can use frozen chicken cutlets. Just ensure they are fully thawed before assembling the casserole to ensure even cooking. If using frozen, you may need to increase the baking time slightly.
What can I substitute for the cream soups?
If you prefer to avoid canned soups, you can make a homemade version using a roux of butter and flour, adding chicken or vegetable broth, and cream or milk to achieve a similar consistency and flavor.
How can I make this dish spicier?
To add some heat, consider mixing in a pinch of cayenne pepper, red pepper flakes, or your favorite hot sauce into the soup mixture. You can also top the casserole with sliced jalapeños before baking for an extra kick.
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).