Simple Chicken and Rice Casserole (Printable Version)

Tender chicken and rice baked together with creamy mushroom soup for cozy, effortless comfort.

# What You'll Need:

→ Base & Protein

01 - 1 cup uncooked white rice
02 - 2 cups diced cooked chicken
03 - 1 can (10.5 oz) cream of mushroom soup

→ Seasoning

04 - 1 cup water or chicken broth
05 - 1 tablespoon dried onion flakes
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - In a large baking dish, thoroughly mix rice, diced cooked chicken, cream of mushroom soup, water or broth, dried onion flakes, salt, and pepper.
02 - Cover the baking dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until rice is tender and liquid is absorbed.

# Additional Tips::

01 -
  • Quick and easy prep with just five minutes of hands-on time
  • Uses only one pan so cleanup is a breeze
  • Kid approved with mild flavors and classic creaminess
  • Adaptable with add ins like mixed vegetables or wild rice blend
02 -
  • High in protein and hearty enough for a full meal
  • Great for making ahead and easy to reheat leftovers
  • Naturally nut free and easily customizable
03 -
  • Test your rice for doneness at the forty minute mark and add a splash more water if it looks dry
  • Using chicken broth instead of water deepens the overall taste Try seasoning your cooked chicken with a little garlic or smoked paprika before mixing for extra depth The best results come from white or wild rice blends as brown rice usually takes longer and can stay firm
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