Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups long-grain white rice (uncooked)
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 3 cups shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 cups frozen broccoli florets (optional)
- Salt and black pepper to taste
- 1 tablespoon butter (to grease the pan)
Instructions
- Preheat your oven to 375°F (190°C). Use the tablespoon of butter to thoroughly grease a large 9×13 inch baking dish. This prevents the rice from sticking to the edges and adds a touch of flavor to the crust. In a small bowl, whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, and smoked paprika until the mixture is smooth and well-combined.
- In the prepared baking dish, spread the uncooked white rice in an even layer. Scatter the raw chicken pieces over the rice. If you are using broccoli, add it now by tucking the florets between the chicken pieces. Sprinkle half of the shredded cheddar cheese over the top. Pour the broth and soup mixture slowly over the ingredients, ensuring the rice is completely submerged. Use a spoon to gently stir the contents directly in the dish so the seasoning is distributed evenly.
- Cover the baking dish tightly with aluminum foil. This step is crucial as it traps the steam needed to cook the rice and keep the chicken juicy. Place the dish in the center rack of the oven and bake for 35 minutes. After 35 minutes, carefully remove the foil and sprinkle the remaining cheddar cheese over the top. Return the dish to the oven, uncovered, for another 10 minutes or until the cheese is melted, bubbly, and slightly browned on the edges.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken and the rice to finish absorbing any excess moisture. Garnish with fresh parsley if desired. Scoop generous portions onto plates and serve while hot and cheesy.
- Cook Time: 60 minutes