Recipe at a glance
- Estimated yield: 6 servings
- Prep: about 15 minutes
- Cooking: about 65 minutes
- Additional time: about 10 minutes (resting, rising, chilling or freezing, where required)
- Total: about 90 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
This simple chicken casserole recipe is perfect for busy weeknight dinners, as it requires minimal prep work and delivers a comforting, flavorful meal. The combination of tender chicken, creamy soups, and hearty vegetables makes for a satisfying and delicious dish the whole family will enjoy.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup uncooked long-grain white rice
- 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
- 1 (10.5-ounce) can of condensed cream of mushroom soup
- 1 (10.5-ounce) can of condensed cream of chicken soup
- 1 1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- In the prepared baking dish, combine the uncooked rice, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, and chicken broth. Stir until everything is well mixed.
- Season the chicken pieces with garlic powder, onion powder, dried thyme, salt, and pepper. Add the seasoned chicken pieces to the rice mixture in the baking dish, stirring gently to combine.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and stir the casserole. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the rice is tender, the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove the casserole from the oven and let it rest for a few minutes before serving. Enjoy your simple chicken casserole with a side salad or crusty bread.
Storage and serving
Cool promptly in shallow containers, ideally within one hour, and refrigerate at 40°F (4°C) or colder. Use within 24 hours. Reheat rice only once, until steaming hot throughout and reaching 165°F (74°C); discard uneaten rice after that reheating. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
