Chicken And Rice Casserole
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This Chicken and Rice Casserole is a simple dump and bake dinner made with uncooked rice and raw chicken, all baked together in one dish. It comes together with minimal prep and bakes into a creamy, satisfying meal that’s easy to make any night of the week.
Ingredients
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper.
Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture.
Pour the mixture into a 9x13 inch baking dish. Spread evenly. Sprinkle the shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through.
Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely.
Nutrition
- Serving Size
- 1 serving
- Calories
- 313 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 33 g
- Fat Content
- 11 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 88 mg
- Sodium Content
- 926 mg
- Fiber Content
- 2 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 4 g
