Classic Chicken And Rice Casserole: A Comforting Homestyle Recipe

I packed this Old-Fashioned Chicken and Rice Casserole with plenty of savory ingredients to ensure it has tons of flavor. It’s one of my favorite ways to use both cream of chicken and cream of mushroom soup. Together, they add enough moisture to cook the rice right in the oven, saving you time. I promise, it’s just as good as Grandma’s chicken and rice! I season the chicken breasts simply and give them a quick sear to add depth of flavor to this dish. The secret ingredient is the dry onion soup mix. It makes this southern chicken and rice incredibly delicious without being overly salty.

https://kitchendivas.com/old-fashioned-chicken-and-rice-casserole/

Chicken and Rice Casserole with Cream of Mushroom Soup:

Ingredients
• 3-4 boneless, skinless chicken breasts

Soup Mixture
• 1 10.5-ounce can condensed cream of mushroom soup
• 1 10.5-ounce can condensed cream of chicken soup
• 2 cups chicken broth
• 1 ½ cups long grain rice rinsed
• 1 1-ounce packet Dry Onion Soup Mix or 54 gram size

Seasoning Chicken Breasts
• Salt
• Pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 tablespoon olive oil

Optional
• ½-1 cup shredded cheddar cheese if desired
• ½ cup crispy fried onions if desired under cheese

Instructions
• Preheat your oven to 375°F (190°C) and lightly oil your casserole dish with oil or cooking spray.

• Season both sides of the chicken breasts with a little salt, pepper, Italian seasoning, onion powder, and garlic powder.

• In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, sear the seasoned chicken breasts for about 2-3 minutes on each side until they are all golden brown. This step will lock in all the flavor of your chicken. Once seared, remove the chicken breasts from the skillet and set them aside.

• In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, long grain rice, and onion soup mix. Stir the ingredients well to combine.

• Transfer the soup mixture to the prepared casserole dish and place the brown chicken breasts evenly on top of the rice mixture in the casserole dish.

• Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 45-50 minutes or until the rice is cooked through and the chicken breasts are fully cooked.

• Sprinkle crispy fried onions and then shredded cheddar cheese on top of the casserole during the last few minutes of baking for a wonderful cheesy finish, if desired.

• Once done, remove the casserole from the oven and let it sit for a few minutes before serving to allow the flavors to meld together. Serve this tasty chicken breast casserole hot and enjoy!

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