Description
Creamy herb chicken and rice casserole with tender chicken breasts and fluffy rice baked in a rich savory sauce. Easy family dinner.
Ingredients
- 2 boneless skinless chicken breasts (8 ounces each, about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 cup long grain white rice, uncooked
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup low sodium chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch baking dish with olive oil.
- In a medium bowl, whisk together cream of chicken soup, chicken broth, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried thyme, and paprika until smooth.
- Spread the uncooked rice evenly in the prepared baking dish. Pour the soup mixture over the rice and stir gently to combine.
- Pat the chicken breasts dry. Season both sides with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning.
- Place the chicken breasts on top of the rice mixture. Cover the dish tightly with foil to trap steam.
- Bake for 55 to 60 minutes until the rice is tender and the chicken reaches an internal temperature of 165 degrees F.
- Remove foil and sprinkle shredded mozzarella cheese over the chicken and rice. Return to the oven uncovered for 8 to 10 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Sprinkle with chopped fresh parsley.
Notes
- Cook chicken to an internal temperature of 165 degrees F as measured with a meat thermometer to ensure it is safe to eat.
- Prep Time: 10 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: American