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Creamy One-Pan Smothered Chicken and Rice Casserole

A spoonful of creamy chicken and rice casserole lifted from the dish, showing melted cheese strings.
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Make this easy chicken and rice casserole for a comforting, family-friendly dinner. This one-pan recipe uses simple ingredients to create a creamy, savory meal perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and thyme.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. Remove the chicken from the skillet and set aside.
  4. In the same skillet, sauté the chopped onion until soft, about 5 minutes.
  5. Whisk in the cream of chicken soup, cream of mushroom soup, chicken broth, and milk until smooth. Bring the mixture to a simmer.
  6. Stir in the uncooked long-grain white rice. Season with additional salt and pepper if needed.
  7. Pour the rice mixture into the prepared baking dish. Place the seared chicken breasts on top of the rice mixture.
  8. Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
  9. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the chicken.
  10. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the rice is tender, the chicken is cooked through (internal temperature of 165 degrees Fahrenheit), and the cheese is melted and bubbly.
  11. Let the creamy chicken and rice casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, use chicken thighs instead of breasts.
  • If you do not have an oven-safe skillet, you can combine the sauce and rice directly in the baking dish after browning the chicken on the stovetop.
  • This recipe makes a great budget friendly chicken and rice option when using store-brand condensed soups.

Nutrition

Find it online: https://miameal.com/creamy-one-pan-chicken-and-rice-casserole/