Ingredients
4 boneless, skinless chicken breasts
1 cup long-grain white rice, uncooked
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 ½ cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter (optional, for extra flavor)
Instructions
1. Prepare the Casserole Dish
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch casserole dish with butter or cooking spray.
2. Assemble the Casserole
1. Spread the uncooked rice evenly in the bottom of the casserole dish.
2. Place the chicken breasts on top of the rice.
3. In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir until well mixed.
4. Pour the soup mixture over the chicken and rice, making sure to cover everything evenly.
3. Bake the Casserole
1. Cover the casserole dish tightly with aluminum foil.
2. Bake in the preheated oven for 1 hour and 15 minutes. Do not open the foil during baking to ensure the rice cooks properly and stays moist.
4. Finish and Serve
1. After baking, remove the foil and check the chicken for doneness (it should reach an internal temperature of 165°F).
2. If the rice isn’t fully tender, you can cover the casserole again and bake for an additional 15-20 minutes.
3. Once everything is cooked, serve hot!
Optional:
Add a sprinkle of shredded cheese on top of the casserole during the last 10 minutes of baking for a cheesy finish!
For a veggie boost, add frozen peas or carrots to the casserole before baking.
This No-Peek Chicken Casserole is incredibly easy, flavorful, and perfect for a cozy dinner!
