Creamy Chicken and Rice Casserole

Tender chicken, creamy mushroom soup, and cheesy rice in one comforting casserole.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Arrange one rack in the top position and a second rack in the middle of the oven. Heat the oven to 350°F. Coat a 9x13-inch broiler-safe baking dish with cooking spray

Step 2

Whisk 2 (10.5-ounce) cans condensed cream of mushroom soup, 2 cups low-sodium chicken broth, 1 1/4 cups long-grain white rice, 1 diced small yellow onion, 1 tablespoon Dijon mustard, 1 teaspoon Bell’s seasoning, 1 teaspoon coarsely chopped fresh thyme leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon of the black pepper together in the baking dish until combined.

Step 3

Pat 2 boneless, skinless chicken breasts dry with paper towels. Cut each one in half horizontally so that you have 4 pieces total. Nestle the chicken into the rice mixture in a single layer. Sprinkle the remaining 1/4 teaspoon black pepper over the chicken. Top each chicken with 1 tablespoon unsalted butter. Sprinkle with 1/4 cup grated Parmesan cheese.

Step 4

Cover the baking dish tightly with aluminum foil. Bake on the middle rack for 1 hour.

Step 5

Uncover and give the rice a gentle stir with a fork, making sure the rice on the bottom makes its way up to the top. Cover again and return to the oven. Bake until the rice is tender and the chicken is cooked through, 10 to 15 minutes more. If the rice is not tender, stir in 1/2 cup more low-sodium chicken broth.

Step 6

Uncover the baking dish and move it up to the top rack. Turn the oven onto broil and broil until the chicken is well-browned, 3 to 4 minutes.

Step 7

Gently stir the rice with the fork. Let cool for 10 minutes. Garnish with coarsely chopped fresh parsley leaves if desired.