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Forgotten Chicken and Rice

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A comforting, old-fashioned casserole featuring tender rice and juicy chicken baked together in a savory, creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups regular long-grain white rice, uncooked Uncooked long-grain rice will cook through in the casserole and yield separate, fluffy grains when baked.
  • 3 cups chicken broth Provides the liquid and savory base for cooking the rice and adding depth of flavor.
  • 1 cup water Adds extra liquid so the rice cooks evenly without becoming too concentrated in flavor.
  • 1 can (10.5 oz) cream of chicken soup Condensed soup adds creaminess and richness to the rice mixture, acting as both sauce and binder.
  • 1 teaspoon garlic powder Gives gentle, mellow garlic flavor without adding fresh garlic preparation.
  • 1 teaspoon onion powder Adds savory onion notes in a simple, shelf-stable form.
  • 1/2 teaspoon black pepper Provides mild heat and background spice to balance the creaminess.
  • 1/2 teaspoon dried parsley Adds a touch of herbaceous color and mild herbal flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly oil or spray a large baking dish.
  2. In the prepared baking dish, combine the rice, chicken broth, water, and cream of chicken soup. Sprinkle in the garlic powder, onion powder, black pepper, and dried parsley.
  3. Stir until everything is evenly incorporated.
  4. Arrange the chicken pieces on top of the rice mixture.
  5. Cover the dish tightly with foil and bake for about 1 hour and 30 minutes, until the rice is tender and the chicken is cooked through, 165°F in the thickest part.
  6. Remove the foil, let rest for 5 minutes, fluff the rice with a fork, and serve.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 38gProtein: 9gFat: 7gSaturated Fat: 2gSodium: 700mgFiber: 1gSugar: 1g

Notes

Use an even layer of rice in the baking dish so it cooks uniformly. If the rice looks dry near the end of baking, add a few tablespoons of hot water and re-cover for 5 to 10 minutes. Store leftovers in an airtight container for up to 3 to 4 days. Cool completely before freezing in a sealed container for up to 2 months.

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