Grandma’s Classic Chicken and Rice Casserole
A timeless, comforting dish made with tender chicken, creamy soup, and fluffy rice; just like grandma used to make. This one-dish meal is easy to prepare, feeds the whole family, and brings nostalgic warmth to the dinner table.
Equipment
- 1 Baking dish 9x13 inch preferred
- 1 Mixing Bowl (for combining ingredients)
- 1 Foil To cover the casserole
Ingredients
- 1 cup long grain white rice uncooked
- 2 cups chicken broth low sodium preferred
- 1 can cream of mushroom soup 10.5 oz or substitute with homemade
- 1 can cream of chicken soup 10.5 oz
- 1 tsp garlic powder optional
- 1 tsp onion powder optional
- 1 tsp dried parsley or fresh for garnish
- 1 lb chicken breast or thighs boneless skinless, cut into chunks
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9x13-inch baking dish.
- Place the chicken pieces evenly on top of the mixture.
- Cover the dish tightly with foil to keep moisture in.
- Bake for 1 hour, or until the rice is tender and the chicken is cooked through.
- Let rest for 10 minutes after removing from the oven. Garnish with parsley before serving.
Notes
- You can swap in brown rice, but increase the liquid and cook time.
- For added veggies, stir in frozen peas and carrots before baking.
- Leftovers reheat well and are even better the next day!
