Chicken and Rice Casserole

Aug 13, 2020
Yields 6 servings


 2 cans (10.5 oz. each) cream of chicken soup
2 cans (14.5 oz. each) chicken broth
2 cups uncooked long-grain white rice
2 cups frozen mixed vegetables (carrots, corn, green beans and peas)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon onion powder
¼ teaspoon black pepper
3 large boneless skinless chicken breasts (1.5 lbs); cut in half
½ cup (2 oz.) shredded cheddar cheese


  1. Preheat oven to 375°F.
  2. Stir soup and chicken broth in large bowl until blended.
  3. Add rice and frozen vegetables; mix well.  
  4. Combine salt, paprika, onion powder and pepper in small bowl. 
  5. Add 1/2 of the seasoning mixture to rice mixture; mix well. 
  6. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  7. Place chicken over rice mixture; sprinkle with remaining seasoning mixture. Cover with foil.
  8. Bake 1 hour 15 minutes or until chicken is done (165°F).
  9. Sprinkle with cheese; bake, uncovered, 10 minutes or until melted.  

Substitute: Prepare using cream of celery or cream of mushroom soup.

Beverage Pairings

Consider these tasty beverage treats to add a little pizazz to your table:

  • For all ages: Sprite
  • For adults: Budweiser


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