Creamy Chicken and Rice Bake (Print Version)
# Ingredients:
→ For the Casserole
01 -
2 cups (400g) uncooked white rice
02 -
4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
03 -
1 can (10.5 oz/300g) cream of mushroom soup
04 -
1 can (10.5 oz/300g) cream of chicken soup
05 -
1 cup (240ml) chicken broth
06 -
1/2 cup (120ml) dry white wine (optional, or substitute with more chicken broth)
07 -
1 block (8 oz/225g) cream cheese, softened
08 -
1 packet (1 oz/28g) Italian dressing mix
09 -
1/2 tsp garlic powder
10 -
Salt and pepper to taste
11 -
1 cup (100g) shredded mozzarella or Parmesan cheese (optional, for topping)
12 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) casserole dish and spread the uncooked rice evenly across the bottom.
02 -
Lightly season the chicken breasts with salt, pepper, and garlic powder. Place them on top of the rice in the casserole dish.
03 -
In a medium saucepan, combine the cream of mushroom soup, cream of chicken soup, chicken broth, white wine (if using), cream cheese, and Italian dressing mix. Heat over medium-low, stirring until the cream cheese is fully melted and the mixture is smooth.
04 -
Pour the sauce evenly over the chicken and rice. Cover the dish tightly with aluminum foil to lock in moisture.
05 -
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the rice is tender.
06 -
Remove the foil, sprinkle the casserole with shredded mozzarella or Parmesan cheese, and return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
07 -
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Notes:
01 -
For a heartier flavor, use brown rice or wild rice blends, but adjust the cooking time and liquid accordingly.
02 -
Add sliced mushrooms, broccoli florets, or peas for added nutrition and texture.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
04 -
This casserole can be assembled a day in advance and refrigerated. Add an extra 10 minutes to the baking time when cooking from chilled.