Quick and Easy Chicken and Rice Casserole
The timeless Chicken and Rice Casserole offers comfort in every bite, but what simple twists can transform it into something extraordinary? Discover the surprises that await!
Total time
100 min
Servings
4
Calories
736
Category
Dinner & Mains
This Quick and Easy Chicken and Rice Casserole is the ultimate weeknight dinner solution. With minimal prep and just a handful of pantry staples, you can have a hearty, oven-baked meal that the whole family will love. The rice absorbs all the savory flavors while the chicken stays tender and juicy.
Ingredients
Makes 4 servings
- 1 water
- 1 garlic powder
- 1 red wine
- 1 long-grain rice
- 3 chicken breasts
- 3/4 chicken pieces
Method
Set oven to 350 degrees F.
Grease a medium-size casserole dish.
Mix the first 6 ingredients in a bowl.
Add the uncooked rice to the soup mixture; mix until combined.
Transfer the soup/rice mixture to the casserole then spread out in the dish.
Place the chicken on top of the mixture.
Sprinkle with the dry onion soup.
Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
Allow to stand for 10 mins before serving.
Delicious!
Cook's notes
- For extra flavor, use chicken broth instead of water.
- Add frozen peas or diced carrots during the last 15 minutes of baking for a pop of color and nutrition.
- If you prefer crispy skin, remove the foil for the last 10 minutes of baking.
Easy swaps
- Instead of long-grain rice, use brown riceIncrease water to 1 1/2 cups and baking time by 20–30 minutes.
- Instead of red wine, use additional chicken brothOmit wine for a non-alcoholic version; use 1/4 cup broth.
- Instead of garlic powder, use 2 minced garlic clovesAdd with the wet ingredients for a fresher garlic taste.
Frequently asked
Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs will add more moisture and flavor. Adjust cooking time to about 1 hour 15 minutes, or until thighs reach 165°F.
Why is my rice still crunchy after baking?
Make sure the liquid covers the rice evenly and that your casserole dish is tightly covered with foil. If needed, add a splash of hot broth and bake for an additional 10–15 minutes.
Can I prepare this casserole ahead of time?
Yes! Assemble everything in the dish, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10–15 minutes to the cooking time.
