Very Good Chicken and Rice Casserole

Warm, comforting, and packed with rich flavors, this Very Good Chicken and Rice Casserole is a must-try dish for busy weeknights or cozy family dinners. Featuring tender, seared chicken breasts nestled over a bed of fluffy, flavor-infused rice and mixed vegetables, this casserole is elevated with creamy chicken soup and melted cheddar cheese. The combination of savory spices, like paprika and garlic, adds depth, while a quick bake in the oven brings everything together in just under an hour. Easy to prepare and made with simple pantry staples, this one-pan meal is as convenient as it is delicious. Perfect for meal prep or feeding a crowd, it’s sure to become a household favorite.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Long-grain white rice
• 2 cups Chicken broth
• 1 can (10.5 ounces) Cream of chicken soup
• 1 cup Frozen mixed vegetables (carrots, peas, and corn)
• 1 small Onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.

Step 2

In a large skillet over medium heat, add the olive oil. Season the chicken breasts with salt, black pepper, and paprika, then sear them for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.

Step 4

In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sautéed onion and garlic, frozen mixed vegetables, remaining salt, and black pepper. Mix well to combine.

Step 5

Pour the rice mixture into the prepared baking dish. Place the seared chicken breasts on top of the rice mixture, pressing down slightly to submerge them halfway.

Step 6

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 7

After 40 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Step 8

Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Step 10

Serve warm and enjoy your Very Good Chicken and Rice Casserole!

Nutrition Facts

Serving size	(1789.0g)

Amount per serving	% Daily Value*
Calories	1867.4

Total Fat 76.7g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 440.2mg	0%
Sodium 5657.6mg	0%
Total Carbohydrate 123.0g	0%
Dietary Fiber 11.4g	0%
Total Sugars 23.4g
Protein 164.2g	0%

Vitamin D 100.7IU	0%
Calcium 1209.8mg	0%
Iron 12.6mg	0%
Potassium 2397.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 35.7%

Carbs: 26.8%