Ingredients
For the Casserole:
- 2 cups uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 4 boneless, skinless chicken breasts (or thighs)
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust as needed)
- 2 tablespoons butter, melted
Optional Add-Ins:
- 1 cup mushrooms, sliced
- 1 cup spinach or broccoli
- ½ cup grated Parmesan cheese
Optional Topping:
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Add the uncooked rice evenly into the baking dish, spreading it across the bottom.
Pour in the chicken broth and milk (or cream). Stir gently to combine.
Add minced garlic, onion powder, paprika, salt, and black pepper. Mix lightly to distribute seasoning.
Place the chicken breasts on top of the rice mixture.
Drizzle melted butter evenly over the chicken for added richness and flavor.
If using vegetables like mushrooms or spinach, scatter them evenly across the dish.
Cover the dish tightly with aluminum foil to trap steam and ensure the rice cooks properly.
Bake for 40–45 minutes without removing the foil.
Remove the foil, sprinkle cheese on top if desired, and bake uncovered for another 10–15 minutes until the cheese is melted and the chicken is fully cooked.
Let the casserole rest for 5–10 minutes before serving to allow the texture to set.
Notes
- Ensure the rice is fully submerged in liquid before baking
- Keep the foil tightly sealed to trap steam
- Avoid opening the oven too early
- Adjust salt based on broth used
- Let the dish rest before serving for best consistency