Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium-high heat. Cook chicken for 6-8 minutes per side until no longer pink. Let cool, then cube.
- In a saucepan, combine rice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender.
- In a bowl, whisk cream of chicken soup, cream cheese, sour cream, garlic powder, onion powder, and black pepper until smooth.
- Stir cubed chicken and cooked rice into the sauce mixture until combined.
- Pour into the prepared baking dish and spread evenly.
- In a bowl, mix mozzarella and cheddar cheese; sprinkle over the casserole.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let stand for 5 minutes before serving; garnish with parsley.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approx. 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg