Heavenly Chicken and Rice Casserole

 

 

Heavenly Chicken and Rice Casserole

Ingredients:

4 boneless, skinless chicken breasts

1 cup long-grain white rice, uncooked

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 1/2 cups chicken broth

1 cup milk

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

2 tablespoons butter, melted

1/4 cup chopped fresh parsley (optional)

Directions:

Preheat oven to 350°F (175°C).

In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, milk, Parmesan cheese, garlic powder, onion powder, black pepper, and dried thyme. Mix well.

Place the uncooked rice evenly in the bottom of a greased 9x13-inch baking dish.

Pour half of the soup mixture over the rice.

Arrange the chicken breasts on top of the rice and soup mixture.

Pour the remaining soup mixture over the chicken breasts.

Drizzle the melted butter over the top.

Cover the baking dish with aluminum foil and bake for 1 hour.

Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.

Garnish with chopped fresh parsley before serving, if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 35 minutes

Kcal: 480 kcal | Servings: 6 servings