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bubbling chicken and rice casserole with golden melted cheddar and tender chicken in a wide horizontal shot in a baking dish, a sprinkle of parsley on top, warm natural light, shallow depth of field, landscape orientation

Chicken and Rice Casserole

Chicken and rice bake together with a creamy, cheesy sauce that bubbles when done.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups long-grain rice
  • 1.5 lb chicken thighs boneless
  • 1 10 oz can cream of mushroom soup
  • 2.5 cups chicken broth
  • 1 cup shredded cheddar
  • 1 tsp onion powder
  • 1/2 tsp garlic powder

Method
 

  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Whisk the cream of mushroom soup with the broth, onion powder, and garlic powder.
  3. Stir in the rice and pour into the baking dish, then nestle the chicken thighs on top.
  4. Cover tightly with foil and bake for 45 minutes.
  5. Uncover, sprinkle with cheddar, and bake 10 more minutes until the rice is tender and the cheese is melted.

Notes

Letting it rest 10 minutes helps the rice finish absorbing the liquid.