chicken breast casserole
This chicken breast casserole is a comforting dish that combines tender chicken with creamy sauce and nutritious vegetables. Perfect for a family dinner or meal prep, it's hearty, satisfying, and easy to make.
Equipment
- 1 oven-safe casserole dish (3-quart)
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 spoon for mixing
- 1 cutting board
- 1 aluminum foil (optional)
Ingredients
- 6 pieces boneless, skinless chicken breasts Approximately 3 lbs.
- 2 cups mixed vegetables Carrots, peas, corn.
- 1 cup cooked rice Uncooked makes about ½ cup.
- 1 can cream of chicken soup 10.5 oz.
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil For greasing.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the casserole dish with olive oil to prevent sticking.
- In a mixing bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well.
- Place the uncooked rice on the bottom of the casserole dish.
- Layer the mixed vegetables evenly over the rice.
- Place the chicken breasts on top of the vegetables.
- Pour the soup mixture over the chicken breasts, ensuring they are well coated.
- Sprinkle the shredded cheddar cheese on top.
- Cover the casserole dish with aluminum foil (if desired) to keep the moisture in.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and cheese is bubbly and golden.
- Let the casserole sit for about 5 minutes before serving.
Notes
You can customize this casserole by adding your choice of vegetables or spices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This casserole can also be made ahead of time and frozen; just adjust the cooking time when reheating.