The Best Savory Chicken and Rice Casserole Recipe for Cozy Nights
Chicken and rice casserole brings comfort straight to your dining table with its hearty, soul-warming essence.
Warm, inviting aromas will drift through your kitchen as this classic dish comes together.
Layers of tender meat and fluffy grains create a perfectly balanced meal that satisfies deep hunger.
Home cooks appreciate its simplicity and versatility, making it a reliable go-to recipe for busy weeknights.
Nutritious ingredients combine effortlessly, promising a delicious experience that feels both familiar and exciting.
Creamy textures and rich flavors meld seamlessly, turning ordinary ingredients into an extraordinary culinary masterpiece.
Imagine gathering around the table, anticipating each delectable, wholesome bite that promises to delight everyone.
Explore this recipe and experience a true meal that connects and nourishes.
Why Savory Chicken and Rice Casserole Never Disappoints
Ingredients for Savory Chicken and Rice Casserole
Protein:Vegetables:Seasoning:Liquid Base:Grain:Additional Ingredient:How to Cook Savory Chicken and Rice Casserole
Step 1: Warm Up the Oven Turn your oven to a cozy 350°F (175°C) and let it start heating.
Step 2: Sizzle the Chicken Grab a large skillet and pour in olive oil over medium-high heat. Season the chicken with:
Cook the chicken until golden and crispy, about 2-3 minutes on each side.
Step 3: Dance the Vegetables Remove the chicken and set it aside. In the same skillet, toss in:
Sauté until they’re soft and slightly translucent, around 5 minutes.
Step 4: Mix the Creamy Base In a mixing bowl, whisk together:
Stir in the uncooked rice until everything is well combined.
Step 5: Layer the Casserole Magic In a baking dish, spread out the sautéed vegetables. Gently place the browned chicken on top. Pour the soupy rice mixture over everything.
Step 6: Bake to Perfection Cover the dish with aluminum foil. Slide it into the oven and bake for 60 minutes. The rice should be tender, and the chicken fully cooked through.
Pro Tips for Making Savory Chicken and Rice Casserole
Storage Tips for Leftover Savory Chicken and Rice Casserole
Best Sides for Savory Chicken and Rice Casserole
Try These Variations of Savory Chicken and Rice Casserole
FAQs About Savory Chicken and Rice Casserole
Yes, you can substitute long-grain white rice with brown rice or wild rice. Just adjust cooking time as different rice varieties may require slightly longer baking periods.
Replace cream soups with low-sodium versions, use skinless chicken breasts, and add more vegetables like carrots or celery to boost nutritional value.
Absolutely! You can assemble the casserole up to 24 hours in advance and refrigerate. Just add an extra 10-15 minutes to the baking time when cooking from cold.
Steamed green beans, roasted broccoli, or a fresh garden salad complement this dish perfectly and add more nutrition to your meal.
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Savory Chicken And Rice Casserole Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Description
Comfort meets culinary magic in this hearty chicken and rice casserole, blending tender poultry with creamy grains and aromatic herbs. Warm family dinners become extraordinary when you gather around this soul-satisfying classic that promises comfort in every delicious bite.
Ingredients
Proteins:
- 4 boneless, skinless chicken fillets
Vegetables and Aromatics:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Liquid and Dry Ingredients:
- 1 tablespoon olive oil
- 1 can (10.75 ounces / 305 grams) cream of chicken soup
- 1 can (10.75 ounces / 305 grams) cream of mushroom soup
- 1 can (14 ounces / 397 grams) chicken broth
- 1 cup long-grain white rice, uncooked
- Salt and pepper to taste
Instructions
- Thoroughly coat chicken fillets with a blend of aromatic seasonings, ensuring each piece is evenly seasoned with salt, pepper, garlic powder, and paprika.
- Sear chicken in a sizzling skillet with olive oil, creating a golden-brown exterior that locks in moisture. Cook each side until a rich caramel color develops, approximately 2-3 minutes.
- Transfer browned chicken to a holding plate, preserving the flavorful pan drippings for the next stage of cooking.
- Gently sauté diced onions and bell peppers in the same skillet, allowing them to soften and release their natural sweetness. Stir occasionally to prevent burning and ensure even cooking.
- Whisk together cream of chicken soup, cream of mushroom soup, and chicken broth in a large mixing bowl, creating a creamy, rich base for the casserole.
- Incorporate uncooked rice into the soup mixture, stirring until well combined and the grains are evenly coated.
- Arrange a bed of sautéed vegetables in the bottom of a baking dish, creating a flavorful foundation for the casserole.
- Carefully position the browned chicken pieces atop the vegetable layer, ensuring even distribution.
- Pour the soup and rice mixture over the chicken, allowing it to seep between the ingredients and create a cohesive, comforting dish.
- Shield the casserole with aluminum foil, creating a sealed environment that helps steam the rice and keep the chicken moist.
- Slide the covered dish into a preheated oven set at 350F (175C), and bake until the rice becomes tender and the chicken is completely cooked through, approximately 60 minutes.
Notes
- Marinate chicken in advance for extra flavor and tenderness, using herbs like thyme or rosemary.
- Swap regular rice with brown rice or quinoa for added nutrition and different texture.
- Use low-sodium cream soups to control salt intake and create a healthier version of the casserole.
- Customize vegetables by adding mushrooms, carrots, or frozen mixed vegetables for more color and nutrients.
- Allow casserole to rest 10-15 minutes after baking to help it set and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Isabella Rossi
Founder & Culinary Content Creator
Expertise
Recipe Development, Traditional Irish and European Cuisines, Food Styling and Photography, Culinary Education
Education
Dublin Institute of Technology (DIT) – School of Culinary Arts and Food Technology
Ballymaloe Cookery School
Liam is the voice behind many of Craft Meats’ most flavorful features. With roots in Dublin’s smoky barbecue scene and a culinary degree from the Dublin Institute of Technology, he brings time-tested cooking techniques to life.
His training at Ballymaloe Cookery School sharpened his farm-to-table approach, giving him a deep respect for every ingredient he writes about.
He’s not about overcomplicating the process, just helping you cook meat that’s worth talking about. When he’s not writing or grilling, he’s out foraging or nerding out on regional spice blends to add to his next recipe.