Description
Comforting chicken and rice casserole with creamy vegetables and optional cheesy cracker topping. Perfect for a weeknight meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed Ritz crackers
- 2 tbsp melted butter
Instructions
- Prepare the Chicken: Preheat oven to 375°F (190°C). Pat chicken breasts dry. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until browned. Remove from heat. If your skillet isn’t oven-safe, transfer the chicken to a baking dish.
- Cook the Rice: In a medium saucepan, combine rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Vegetable Mixture: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Reduce heat to low. Add cream of mushroom soup and cream of chicken soup. Stir well to combine.
- Pour in milk and stir until smooth and creamy. Stir in parsley. Season with salt and pepper to taste.
- Assemble the Casserole: Pour cooked rice evenly over the seared chicken in the skillet or baking dish. Spread the vegetable mixture evenly over the rice.
- Bake the Casserole: Place in the preheated oven and bake for 25-30 minutes, or until bubbly and heated through. The internal temperature of the chicken should reach 165°F (74°C).
- Add the Topping (Optional): While the casserole is baking, combine cheddar cheese, crushed Ritz crackers, and melted butter in a small bowl.
- After the casserole has baked for 25-30 minutes, remove it from the oven and sprinkle the cheese and cracker mixture evenly over the top.
- Return the casserole to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
- Serve: Let cool for a few minutes before serving. Serve hot.
Notes
- Use different vegetables: Feel free to add other vegetables to the mixture, such as peas, green beans, or corn.
- Add mushrooms: If you love mushrooms, sauté some sliced mushrooms with the onions, carrots, and celery.
- Use different cheese: Instead of cheddar cheese, try using mozzarella, Monterey Jack, or a blend of cheeses.
- Make it spicy: Add a pinch of red pepper flakes to the vegetable mixture for a little kick.
- Use rotisserie chicken: To save time, you can use shredded rotisserie chicken instead of cooking the chicken breasts yourself. Just add the shredded chicken to the casserole after the rice is cooked.
- Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
- Freezing Instructions: This casserole freezes well. Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes