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Effortless 4 Ingredient Chicken Rice Casserole
Hey everyone I just have to tell you about this absolute lifesaver dish. Anytime my little ones are starving and there’s not much time this 4 ingredient chicken and rice wonder is always what I whip up. It’s pure comfort with soft chicken and fluffy rice all tucked in a velvety sauce. Honestly after you try it once you’ll keep coming back to it for busy nights.
Why This Is On Repeat For Me
You won't even realize how fast you can get it in the oven. Seriously takes 5 minutes before baking. While it cooks everything gets super creamy and the chicken and rice just soak up all that flavor. Stick to 4 basics when you’re in a hurry or toss in extras if you want to shake things up. When the day is nuts but homemade dinner sounds good this is what I make.
Just 4 Easy Things
- Juicy Chicken: Use boneless skinless chicken breasts so everything ends up tender.
- Satisfying Rice: Long grain white rice works every time for me.
- Creamy Goodness: A can of cream of chicken soup makes this rich and smooth.
- Extra Punch: Toss in a packet of onion soup mix for out-of-this-world flavor.
How To Get It On The Table
- First Step
- Start by setting your oven to 350°F. Grab a greased 9x13 pan.
- Make the Mix
- Throw in your uncooked rice, that can of cream of chicken soup, and two cups of water. Stir everything right in the pan.
- Chicken Time
- Place chicken breasts on top and then cover it all with that onion soup mix.
- Baking Fun
- Cover with foil and bake for 60 minutes. After that, take the foil off and finish baking for 5-10 more minutes.
- Dig In Now
- Once it’s done hanging out, let it rest five minutes. Scoop some onto a plate and sprinkle parsley if you’re feeling fancy.
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Top Tips I Love
Want to know what I do extra sometimes? Sliced mushrooms or sweet onions under the rice keeps things interesting. If you’re in a rush then store-bought soup mix is fine but try making one yourself sometime. No onion soup handy? Swap in a gravy packet. And leftovers? Just pop in the oven or microwave and they taste just as good for lunch tomorrow.
What Makes This Amazing
This dish seriously gives you a break. While it cooks you can chill or help the kids with homework. The cleanup is basically nothing and even the pickiest folks eat every last bite. This really feels like a treat after a wild day.
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Common Questions
- → Can I use brown rice instead of white rice?
If you swap in brown rice, it'll take longer to cook and wants more water. Toss in another half cup of water and keep it in the oven about half an hour extra.
- → Why does the cooking time vary sometimes?
Ovens aren’t all the same, and things like how thick your chicken is or where you live can change how long it takes. Bake until you see the rice soft and the chicken's at 165°F inside.
- → Can I use chicken thighs instead of breasts?
Chicken thighs totally work—and they're usually juicier. Just use the same temp and cook time; they're ready when they hit 165°F in the middle.
- → Can I freeze this casserole?
Yep, you can stash leftovers in the freezer, but the rice might go a bit soft after thawing. Split it into smaller servings to freeze, and pop one in the fridge overnight before eating.
- → Can I add vegetables to this recipe?
Go ahead and throw in some frozen veggies like broccoli, carrots, or peas. Add 'em in the last half hour so they don't get too mushy.