Homestyle Chicken and Rice Casserole

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Homestyle Chicken and Rice Casserole is the ultimate comfort food that brings warmth to any dinner table. With creamy mushroom soup, tender chicken, and cheesy goodness, it's a dish that’s perfect for cozy family dinners or gatherings with friends.

Ingredients for Homestyle Chicken and Rice Casserole

Chicken breasts provide the main protein, offering a hearty base for the casserole. Long-grain white rice absorbs all the delicious flavors, becoming soft and flavorful. Chicken broth adds depth and enhances the savory notes, while cream of mushroom soup brings creaminess and a lovely earthy taste. Onions and celery add aromatic vegetables to the mix, giving a subtle crunch and sweetness. A touch of garlic powder, salt, and pepper rounds out the seasoning perfectly. Butter helps sauté the veggies, adding richness. Cheddar cheese melts into a gooey, golden topping that everyone loves. Finally, a sprinkle of fresh parsley brightens the dish with a pop of color and freshness.

Tips & Tricks

  • For extra flavor, use a mix of white and dark chicken meat.
  • Try adding a splash of white wine to the broth for added depth.
  • If you prefer a crispier topping, broil the casserole for a minute or two after baking.

Serving Suggestions

This casserole pairs beautifully with a simple green salad dressed in a light vinaigrette. For a heartier meal, serve with crusty bread to soak up the creamy sauce. A side of steamed green beans or roasted carrots would add a nice, colorful complement as well.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the cooking time as brown rice takes longer to cook.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step and refrigerate it. Just add an extra 10-15 minutes to the baking time if it’s cold from the fridge.
What can I use instead of cream of mushroom soup?
Feel free to substitute with cream of chicken or cream of celery soup for a different flavor twist.

Homestyle Chicken and Rice Casserole Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) to ensure it’s ready when you are. In a large skillet, melt the butter over medium heat. This is your base for sautéing the onions and celery. Cook them until they’re soft, which should take about 5 minutes. Once they’re ready, stir in the garlic powder, salt, and pepper to coat the veggies.

Next, add the chicken breasts to the skillet. You’ll want to brown them on both sides, about 4 minutes per side, to lock in the juices and flavor. Once browned, set them aside for a moment.

In a large mixing bowl, whisk together the chicken broth and cream of mushroom soup. Make sure they’re well combined before stirring in the rice. You want the rice to be evenly coated with this creamy mixture.

Grease a 9x13 inch baking dish, then spread the rice mixture into it. Arrange the seared chicken breasts on top, giving them pride of place. Cover the dish snugly with aluminum foil and pop it into your preheated oven for 30 minutes.

After 30 minutes, remove the foil and sprinkle the cheddar cheese over the top. Return the dish to the oven for another 15 minutes, or until the cheese is bubbly and golden brown. Once it’s done, take it out and let it sit for a few minutes before serving. Garnish with chopped parsley just before dishing up.

Why You'll Love This Recipe

  • Easy to prepare with simple ingredients.
  • One-dish meal that saves on cleanup time.
  • Perfect make-ahead dish for busy weeknights.
  • Rich, hearty flavors that satisfy even picky eaters.

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup long-grain white rice
2 1/2 cups chicken broth
1 cup cream of mushroom soup
1/2 cup chopped onions
1/2 cup chopped celery
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the onions and celery to the skillet and sauté until softened, about 5 minutes.
4. Stir in the garlic powder, salt, and pepper.
5. Add the chicken breasts to the skillet and cook until browned on both sides, about 4 minutes per side.
6. In a large mixing bowl, combine the chicken broth and cream of mushroom soup.
7. Stir in the rice, ensuring it is evenly coated with the liquid mixture.
8. Transfer the rice mixture to a greased 9x13 inch baking dish.
9. Place the seared chicken breasts on top of the rice mixture.
10. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
11. Remove the foil, sprinkle the cheddar cheese over the top, and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
12. Garnish with chopped parsley before serving.

Ratings and Comments

Thank you for your rating!