Description
This creamy Chicken & Rice Casserole is a comforting and flavorful one-dish meal featuring tender shredded chicken, long-grain rice, sautéed onions and garlic, condensed mushroom soup, and a golden Parmesan cheese topping. Baked to perfection and finished under the broiler for a crispy cheesy crust, it’s perfect for family dinners or meal prep.
Ingredients
Scale
Chicken
- 3 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
Topping
- 3 oz. Parmesan cheese, finely grated (about 1 1/2 cups)
- Finely chopped fresh parsley, for serving
Instructions
- Prepare the 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 both sides generously with kosher salt and freshly ground black pepper. In a large skillet over medium heat, heat the olive oil until shimmering. Add the chicken and cook, turning occasionally, until each side is deeply golden brown, approximately 5 minutes per side. Transfer the cooked chicken to a plate and let it cool slightly before shredding with two forks.
- Sauté Onion and Garlic: In the same skillet over medium-low heat, add the finely chopped onion and season lightly with salt. Cook, stirring occasionally, until the onion is softened and just beginning to brown, about 10 minutes. Add the garlic and cook for one more minute, stirring constantly until fragrant.
- Cook Rice: Increase the heat to medium, add the rinsed rice to the skillet, and cook, stirring occasionally, until the rice becomes translucent, about 1 minute.
- Combine Ingredients: Transfer the rice mixture to a 13” x 9” baking dish. Stir in both cans of condensed mushroom soup and the chicken broth. Season with additional salt and pepper if needed, and mix well to combine evenly.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
- Add Chicken and Continue Baking: Remove the foil and fold the shredded chicken into the rice mixture. Cover again with foil and bake until the rice is fully cooked and tender, about 10 minutes more.
- Broil with Cheese Topping: Turn on the broiler. Sprinkle the grated Parmesan cheese evenly on top of the casserole. Broil carefully for 1 to 2 minutes, watching closely, until the cheese is melted, crispy, and golden brown.
- Garnish and Serve: Remove from the oven, sprinkle with finely chopped fresh parsley, and serve warm.
Notes
- This casserole relies on condensed mushroom soup to add creamy texture and depth of flavor without extra effort.
- Rinsing the rice until the water runs clear helps remove excess starch for a fluffier texture.
- Make sure to watch the casserole closely while broiling to prevent the cheese from burning.
- Leftovers can be refrigerated and reheated for an easy, hearty meal the next day.
- For a gluten-free version, ensure the condensed soup is gluten-free or substitute with a homemade gluten-free mushroom sauce.
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
