Easy Chicken and Rice Casserole with Cream of Mushroom Soup
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.
(130 votes, average: 3.49 out of 5)
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
Instructions
Try our Easy Chicken and Rice Casserole Bake recipe tonight! It’s a warm and tasty, homemade meal that requires just a few simple steps but is sure to impress everyone at your table.
Step 1
Preheat oven to 375°F.
Step 2
In a 2-quart, shallow baking dish, combine broth, soup, 1 tsp paprika, garlic powder and onion powder. Remove uncooked rice from bags and fold into soup mixture.
Step 3
Sprinkle chicken with salt and pepper and arrange evenly over soup mixture. Sprinkle remaining paprika over chicken.
Step 4
Bake for 45 minutes, or until chicken and rice are cooked through.
Recipe Tip
For a delicious topping, remove casserole from oven 10 minutes before it’s ready and sprinkle it with 1/2 cup of Cheddar or mozzarella cheese. Return the casserole to the oven to allow the cheese to melt and turn golden.
