Dump-and-Bake Chicken Rice Casserole

4.50 from 14 votes

Dump-and-Bake Chicken Rice Casserole

A super easy and delicious home cooked meal that requires only 5 minutes prep work. It's hearty, comforting and so delicious!

Course Main Course

Cuisine American

Keyword chicken casserole, Chicken Rice Casserole

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 570kcal

Author The Seasoned Mom

Ingredients

6 frozen thin-sliced boneless skinless chicken breast (about 1.5 lbs.)*
16 ounce package frozen cut green beans do NOT thaw first
2 cups uncooked brown rice
3 cups chicken stock
1 10.5 ounce can condensed cream of mushroom soup (undiluted)**
1 cup 4 ounces shredded cheddar cheese
1 cup panko breadcrumbs***

Instructions

Preheat oven to 400F (200C).
Spray a 13 x 9-inch baking dish with cooking spray and set aside.
Place frozen, raw chicken cutlets in bottom of prepared dish. Add the frozen green beans over the chicken, and cover with uncooked brown rice.
Whisk together chicken stock and condensed soup until combined. Pour in the dish.
Cover tightly with aluminum foil and bake for 1 hour, 20 minutes to 1 hour, 30 minutes (or until rice is tender and has absorbed most of the liquid).
Remove foil, sprinkle with cheddar and breadcrumbs. Place under the broiler (uncovered) for about 5 more minutes, or until cheese is melted and breadcrumbs are crispy.

Notes

*If you don’t want to use frozen chicken, just substitute with a thicker piece of meat so that the cooking time is longer. You just don’t want the chicken to dry out while the rice finishes cooking.**I used Campbell’s Healthy Request.***I used whole wheat Panko breadcrumbs, but any type will work fine.

Nutrition