Ingredients
Scale
For the casserole:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, diced or shredded
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped parsley
Instructions
- Prepare the Ingredients: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the Base: In a skillet, sauté the diced onion and minced garlic in a little olive oil until softened, about 3 minutes.
- Assemble the Layers: In the greased baking dish, layer the uncooked rice evenly at the bottom. Arrange the chicken pieces on top.
- Make the Sauce: In a mixing bowl, whisk together the chicken broth, cream of mushroom soup, cream of chicken soup, Parmesan cheese, paprika, thyme, salt, and pepper. Pour the mixture evenly over the chicken and rice.
- Bake: Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- Add Toppings: Remove the foil, sprinkle with shredded cheddar cheese if desired, and bake for an additional 10-15 minutes, or until the cheese is melted, the rice is tender, and the casserole is bubbling.
- Serve and Garnish: Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes
Kcal: 390 per serving | Servings: 6-8
