Quick & Easy: Creamy Chicken and Rice Casserole

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Instructions

  1. Preheat oven to 350°F (175°C) and grease a baking dish.
  2. Cook rice according to package directions; set aside.
  3. In a skillet over medium heat, sauté onion and garlic until fragrant.
  4. Add diced chicken, season with salt and pepper, and cook until no longer pink.
  5. In a bowl, whisk together soup and chicken broth.
  6. In the greased dish, combine rice, chicken mixture, and soup mixture. Stir to blend.
  7. Sprinkle cheese on top, if using.
  8. Bake for 25–30 minutes, until bubbly and lightly golden.
  9. Let rest 5 minutes, garnish with herbs, and serve warm.

Nutrition Facts (per serving)

Calories: 380; Fat: 9 g; Carbohydrates: 38 g; Protein: 32 g; Sodium: 840 mg; Fiber: 2 g; Sugar: 2 g

Tips & Variations

  • Add 1 cup frozen peas or chopped spinach for extra veggies
  • Swap cream of mushroom for cream of chicken or celery
  • Use brown rice and low-sodium broth for a lighter twist
  • Assemble ahead: cover and refrigerate, then bake when ready

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