Chicken and Rice Casserole

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 cup long-grain white rice, uncooked
• 1 can cream of chicken soup (10.5 ounces)
• 1 can cream of mushroom soup (10.5 ounces)
• 2 cups chicken broth
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 tablespoon unsalted butter, melted
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Preheat the oven to 375°F. Grease a 9x13-inch baking dish with the melted butter.

2. 2

   In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper until smooth.

3. 3

   Stir the uncooked rice into the soup mixture until evenly coated.

4. 4

   Add the chicken pieces to the mixture and stir to combine, making sure the chicken is coated in the sauce.

5. 5

   Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil.

6. 6

   Bake covered until the rice is tender and the chicken is cooked through, about 55 minutes.

   55:00 · Bake covered
7. 7

   Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered until the cheese is melted and bubbly, about 10 minutes.

   10:00 · Bake uncovered with cheese
8. 8

   Remove from the oven and let stand for 5 minutes to allow the sauce to set slightly.

   5:00 · Rest before serving
9. 9

   Garnish with chopped parsley and serve warm.