Baked Chicken and Rice Casserole
Baked Chicken and Rice Casserole layers tender chicken breasts over fluffy white rice, all baked in a creamy sauce boosted with French onion soup mix for a rich, savory depth. It’s cozy and comforting, with a silky mushroom base that keeps every bite moist. Serve it for a weeknight dinner or a low-fuss weekend meal that pleases everyone at the table.
- Prep10 mins
- Cook1 hr
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Spread the rice in a casserole dish.
- 3
Place the chicken breasts on top of the rice.
- 4
Sprinkle the French onion soup mix over the chicken.
- 5
Pour the cream of mushroom soup over the chicken.
- 6
Cover the casserole dish with aluminum foil.
- 7
Bake in the preheated oven for 45 minutes.
- 8
Remove the aluminum foil and continue baking until the rice is tender and the chicken is no longer pink in the center, about 15 minutes more.
- Calories 445.86 kcal High
- Protein 57.53 g Good Source
- Carbs 44.53 g Moderate
- Total Fat 3.44 g Low Source
- Saturated Fat 0.06 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 140.74 mg High
- Sodium 737.54 mg High
- Fiber 1.02 g Low Source
- Sugar 1.08 g Low Source
- Added Sugar 1.02 g Low Source
- Calcium 29.29 mg Low Source
- Iron 2.8 mg Moderate
- Potassium 2.83 mg Low Source
- Vitamin A 0.06 mcg_rae Low Source
- Vitamin C 0.23 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅