Easy Chicken and Rice Casserole
This Easy Chicken and Rice Casserole Bake combines chicken, cream of mushroom soup, broth, paprika, onion powder and more into an easy, comforting weeknight dinner.
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Ingredients
- 1 can (14 oz) chicken broth
- 1 can (10.75 oz) condensed cream of mushroom soup
- 2 tsp paprika, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 bags Success® White Rice
- 1 lb boneless, skinless chicken breast (cut into 1-inch chunks)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen mixed vegetables (optional)
- Parsley, chopped (for garnish)
- Thyme, chopped (for garnish)
Instructions
Step 1
Preheat oven at 375°F.
Step 2
In a 2-quart shallow baking dish, combine the chicken broth, cream of mushroom, 1 tsp paprika, garlic powder, and onion powder. Mix until well combined.
Step 3
Fold the uncooked Success® White Rice into the soup mixture until evenly distributed.
Step 4
In a separate bowl, season the chicken with salt, pepper, and the remaining paprika. Toss to coat the chicken evenly. Arrange the chicken evenly over the soup and rice mixture. Add mixed vegetables on top of the chicken, if using.
Step 5
Cover the dish with aluminum foil and bake for 45 minutes, or until the chicken is cooked through and the rice is tender. (Remove the foil in the last 10 minutes for a slightly browned top if desired.)
Step 6
Garnish with parsley and thyme. Let the dish cool slightly before serving.
