Description
This creamy Chicken & Rice Casserole features tender shredded chicken, long-grain white rice, and condensed mushroom soup baked to perfection with a golden Parmesan crust. It’s a comforting, hearty one-dish meal ideal for weeknight dinners and family gatherings.
Ingredients
Scale
Chicken
- 3 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
Rice Mixture
- 1 large yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups long-grain white rice, rinsed until water runs mostly clear
- 2 (10.5-oz.) cans condensed mushroom soup
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
Topping
- 3 oz. Parmesan, finely grated (about 1 1/2 cups)
- Finely chopped fresh parsley, for serving
Instructions
- Prepare and Brown Chicken: Arrange a rack in the center of the oven and preheat to 375°F. Pat the chicken breasts dry with paper towels and season generously with kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium heat until shimmering. Add chicken breasts and cook, turning occasionally, until deeply golden brown and cooked through, about 5 minutes per side. Transfer cooked chicken to a plate and let cool slightly before shredding with two forks.
- Sauté Onion, Garlic, and Rice: Using the same skillet over medium-low heat, add finely chopped onion and season with salt. Cook, stirring occasionally, until softened and just turning brown, about 10 minutes. Add chopped garlic and cook for about 1 minute more until fragrant. Increase heat to medium and add rinsed, long-grain white rice. Stir and cook until the rice turns translucent, approximately 1 minute.
- Combine Ingredients in Baking Dish: Transfer the sautéed onion, garlic, and rice mixture to a 13 x 9-inch baking dish. Stir in the condensed mushroom soup and low-sodium chicken broth. Taste and adjust seasoning with salt and pepper if needed, ensuring the mixture is well combined.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour to allow the rice to cook and absorb the flavors.
- Add Chicken and Continue Baking: Remove the foil, fold the shredded chicken into the rice mixture evenly, then cover again with foil. Bake for an additional 10 minutes, or until the rice is fully cooked through and tender.
- Broil with Cheese Topping: Turn on the oven broiler. Sprinkle the grated Parmesan evenly over the casserole. Place the dish under the broiler and watch carefully as the cheese melts and becomes crispy and golden, about 1 to 2 minutes.
- Garnish and Serve: Remove from oven, sprinkle with freshly chopped parsley for a fresh finish, and serve hot.
Notes
- This casserole uses condensed mushroom soup to create a creamy texture and add depth of flavor.
- Shredded chicken adds protein and a tender bite, making this dish hearty and filling.
- Be sure to monitor the casserole closely during broiling to avoid burning the cheese topping.
- Use low-sodium chicken broth to control the salt level in the dish.
- Rinsing the rice helps remove excess starch and prevents it from becoming gummy.
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 2 g
- Sodium: 722 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 74 mg
