One-pan Chicken and Rice Casserole

When you crave an easy and comforting meal, try this fuss-free one-dish chicken and rice bake. Combine uncooked rice with cream of mushroom soup and chicken broth or water, then layer boneless chicken on top before baking it until it's deliciously bubbling. For an extra burst of flavor and delightful texture, sprinkle your favorite shredded cheese on this chicken casserole just before it finishes baking.

Inspired by a Campbell's Soup recipe, this dish can effortlessly serve a larger family by doubling the ingredients. It becomes a satisfying dinner when paired with a tossed salad and some biscuits. You can also customize this versatile casserole by adding vegetables to create a well-rounded meal or scattering breadcrumbs on top for a delightful crunch.

Ingredients

• One can of condensed cream of mushroom soup, or substitute with cream of celery or chicken, each weighing 10.75 ounces.
  

• 1 1/4 cups unsalted chicken stock, or water

• 3/4 cup long-grain white rice

• 1/4 teaspoon paprika, plus more for garnish

• A quarter teaspoon of ground black pepper, adjust to taste.
  

• Melted unsalted butter, for the pan

• 4 medium boneless, skinless chicken breasts

• Kosher salt, to taste

• One cup of optional shredded cheese, like cheddar, Monterey Jack, Swiss, or mozzarella.
  

• 1 tablespoon finely chopped fresh parsley

Steps to Make It

01. Get the ingredients together and preheat the oven to 375°F.

02. In a bowl, mix the condensed soup, broth or water, rice, paprika, and freshly ground black pepper until well combined.

03. Lightly butter a shallow 2-quart baking dish.

04. Transfer the rice mixture into the prepared baking dish.

05. Arrange the chicken breast halves on top of the rice mixture.

06. Sprinkle a bit of kosher salt, paprika, and black pepper over the chicken.

07. Cover the casserole tightly with foil and bake for 45 to 65 minutes until the chicken reaches an internal temperature of 165°F and the rice turns tender.

08. Optionally, add cheese on top and broil uncovered until it's golden brown and bubbly, about 1 to 2 minutes.

09. Garnish with chopped parsley and serve.

Glass Bakeware Warning

• To safely heat a pre-made casserole stored in a glass baking dish that's been refrigerated, avoid putting it directly into a hot oven to prevent the risk of glass shattering. Instead, place the cold glass bakeware into a cold oven to gradually warm as it preheats. Alternatively, let the bakeware sit outside the fridge for 30 minutes to reach room temperature while the oven heats up.

Tips

• As per USDA guidelines, a typical serving of chicken amounts to 3 to 4 ounces. Often, chicken breast halves weigh between 5 to 8 ounces or even larger. If the chicken breasts appear too substantial, consider slicing 2 chicken breast halves horizontally to create four cutlets.
• While numerous chicken casseroles typically use cooked chicken, this recipe accommodates raw chicken due to the sauce. However, ensure the meat is thoroughly cooked before serving—its internal temperature should reach 165°F for safety.

Recipe Variations

• For a delightful crunchy finish on your casseroles, opt for a buttery breadcrumb topping. Mix 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Once your chicken and rice are cooked, layer on the cheese and/or breadcrumbs. Pop the casserole under the broiler until the breadcrumbs turn golden. For an extra crispy top, consider using Panko crumbs tossed in melted butter.
• Enhance your rice mixture by incorporating 1 cup of steamed peas and carrots or mixed veggies, along with 1 1/2 cups of lightly steamed broccoli florets. For added flavor, add 1/2 cup of chopped onions and 1/4 cup of chopped bell pepper to the rice blend.
• Elevate the dish by sautéing 6 to 8 ounces of sliced mushrooms and folding them into the rice mixture.
• Experiment with flavors by substituting the usual condensed cream of mushroom, chicken, or celery soup with condensed cheddar cheese soup.
• If you prefer a slow-cooker method, try out a slow-cooker chicken and rice casserole for a different cooking experience.

Is it safe to include raw chicken in a casserole?

Many casserole recipes typically require precooked chicken along with other cooked elements like rice, vegetables, or pasta. This is because the casserole's cooking duration isn't sufficient to fully cook the ingredients; rather, it warms them through until they're bubbly.

However, certain chicken and rice casserole recipes, such as this one, incorporate uncooked rice and chicken, baking the covered dish for approximately an hour until all components are fully cooked. It's crucial to use a thermometer to confirm the chicken reaches a safe temperature and to check the rice's tenderness through a taste test before serving.