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.


  • 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


  1. Preheat your oven to 350ยฐF (175ยฐC). Grease a 9×13-inch baking dish with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  5. After 45 minutes, remove the foil and stir the casserole. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  6. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165ยฐF or 74ยฐC).
  7. 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.