Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Baked Chicken and Rice Casserole
This Old School Chicken and Rice Casserole is a classic for a reason. The rice and chicken are deliciously seasoned, and the rice cooks up perfectly. Dinner doesn’t get any easier than this Chicken Rice Casserole!
Course
Main Dish
Cuisine
American
Keyword
casserole, chicken
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
people
Calories
460
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$8.87
Equipment
13x9-inch baking dish
skillet
cutting board
chef's knife
wooden mixing spoon
mixing bowl
Measuring cups
Ingredients
3
Tablespoons
unsalted butter
1
medium
onion
diced finely
2
large
stalks celery
sliced thinly
1
cup
long grain white rice
10.5
oz
can cream of chicken soup
or 1 ¼ cup homemade
2
cups
chicken broth
4
large
boneless skinless chicken breasts
US Customary
-
Metric
Instructions
PREP OVEN AND PAN:
Move oven rack to the middle position and preheat oven to 350 degrees F.
Lightly spray a 13x9 baking dish with nonstick cooking spray.
COOK VEGGIES:
In a medium pan over medium heat, melt butter.
Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
ASSEMBLE CASSEROLE:
In a large bowl combine rice, broth, and soup.
Add cooked onions and celery.
Pour the mixture into the prepared baking dish.
Lay the chicken breaste on top of rice mixture.
BAKE:
Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
SERVE:
Serve immediately
Video
Notes
Store leftovers in refrigerator.
Nutrition
Serving:
2
cups
|
Calories:
460
kcal
|
Carbohydrates:
46
g
|
Protein:
30
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
101
mg
|
Sodium:
1104
mg
|
Potassium:
696
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
524
IU
|
Vitamin C:
12
mg
|
Calcium:
53
mg
|
Iron:
2
mg