Ingredients and Weight:
- Chicken breasts: 1 pound, boneless and skinless
- Long grain rice: 1 cup
- Chicken broth: 3 cups
- Chopped onion: 1/2 cup
- Minced garlic: 2 cloves
- Cream of mushroom soup: 10.75 ounces, condensed
- Sour cream: 1/2 cup
- Parmesan cheese: 1/4 cup
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Sauté chicken in a skillet until browned on both sides.
- In a large bowl, combine rice, chicken broth, onion, garlic, cream of mushroom soup, and sour cream.
- Add the browned chicken breasts to the bowl.
- Stir until all ingredients are combined.
- Pour mixture into a 9x13 inch baking dish.
- Top with Parmesan cheese.
- Bake for 45-50 minutes, or until the rice is cooked through and the casserole is bubbly.
- Let stand for 10 minutes before serving.
Nutritional Information:
- Calories: 400 per serving
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Creamy and flavorful
- Easy to make
- Perfect for busy weeknights
- Can be customized to suit your tastes
User Comments:
- "This casserole was delicious and so easy to make. I will definitely be adding it to my regular meal rotation."
- "The chicken was tender and juicy, and the rice was cooked perfectly. The sauce was creamy and flavorful."
- "I love that this casserole can be customized to suit my tastes. I added some chopped broccoli and carrots, and it was even better."
Special Precautions and Tips:
- If you don't have sour cream, you can substitute plain yogurt.
- If you want a crispier topping, sprinkle some bread crumbs on top of the casserole before baking.
- Let the casserole cool slightly before serving to prevent the chicken from overcooking.
