Creamy Smothered Chicken and Rice
A rich, cheesy, and creamy smothered chicken and rice casserole that comes together in just 25 minutes flat.
Ingredients
- 1.5 lbs boneless skinless chicken tenders
- 1/2 tsp seasoned salt
- 2 cups cooked rice any long-grain white or brown variety
- 1 can unsalted cream of chicken soup 10.5-oz can
- 1.25 cups milk whole or 2%
- 3/4 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 8 slices cooked chopped bacon
Instructions
- Preheat your oven to 400ºF. Give a standard 9x13-inch baking dish a light coat of non-stick cooking spray.
- Spread the pre-cooked rice evenly across the bottom of your prepared dish. Press it into a flat, uniform layer.
- Arrange the chicken tenders directly on top of the rice in a single, even layer without overlapping. Sprinkle the seasoned salt evenly over every piece.
- In a medium mixing bowl, whisk together the cream of chicken soup and the milk until completely smooth. Pour it slowly and evenly over the seasoned chicken.
- Place the uncovered dish on the center rack of your oven and bake for exactly 10 minutes.
- Carefully pull the pan out of the oven. Scatter the shredded mozzarella, cheddar, and the cooked chopped bacon evenly over the top.
- Return the dish to the oven for another 5 minutes, or until the cheese is melted, bubbly, and the chicken has reached an internal temperature of 165ºF.
- Let the casserole sit for about 5 minutes before serving so the sauce can thicken slightly.
Notes
Substitutions: Cream of mushroom or cream of celery can be swapped for the cream of chicken. If you only have chicken breasts, slice them into thin strips so they cook as quickly as tenders.
Make Ahead: Assemble the whole dish up to the baking step, cover tightly, and store in the fridge for up to 24 hours. Add about 5 extra minutes to the first bake time since it will be cold.
Reheating: For the whole pan, splash a little milk over the top, cover tightly with foil, and bake at 350ºF for about 20 minutes.