Description
Comfort meets convenience in this no-peek chicken casserole, blending tender chicken with creamy sauce and rice. Simple ingredients create a hearty one-dish meal that welcomes you home with warmth and satisfaction.
Ingredients
Scale
protein:
- 4 chicken breasts
- 1 can cream of chicken soup
vegetables:
- 1 cup rice
- 1 cup frozen mixed vegetables
- 0.5 cup diced onions
seasonings and liquids:
- 1 packet dry onion soup mix
- 0.5 cup butter (113 g)
- 1 cup water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish by lightly greasing it to prevent sticking.
- Arrange the chicken breasts in a single layer across the bottom of the prepared baking dish, creating an even base for the casserole.
- Sprinkle diced onions evenly over the chicken, distributing them to ensure consistent flavor throughout the dish.
- Carefully spread uncooked rice in a uniform layer on top of the chicken and onions, creating the next foundation of the casserole.
- Distribute the frozen mixed vegetables across the rice layer, ensuring an even spread of colorful vegetables.
- In a separate bowl, whisk together cream of chicken soup, water, dry onion soup mix, salt, and black pepper until thoroughly combined and smooth.
- Pour the seasoned liquid mixture evenly over the entire casserole, making sure to cover all ingredients completely.
- Dot the surface with small pieces of butter, allowing them to melt and infuse rich flavor during baking.
- Cover the baking dish tightly with aluminum foil, creating a sealed environment that traps moisture and prevents the casserole from drying out.
- Bake in the preheated oven for 75-90 minutes, ensuring the chicken is fully cooked and the rice becomes tender and absorbs the flavorful liquid.
- Remove from the oven and let the casserole rest for 10 minutes before serving, allowing the ingredients to settle and flavors to meld together.
Notes
- Prep Ahead: Cut chicken and chop onions in advance to reduce cooking time and simplify the process on busy nights.
- Protein Swap: Replace chicken breasts with thighs for a more tender texture or use turkey for a different flavor profile.
- Low-Sodium Option: Choose low-sodium cream of chicken soup and omit added salt to make the dish heart-friendly and reduce overall sodium intake.
- Vegetarian Adaptation: Substitute chicken with firm tofu or plant-based chicken alternatives and use vegetable soup instead of cream of chicken for a meatless version.
- Prep Time: 15 minutes
- Cook Time: 75-90 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 485
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg