Description
This No-Peek Monterey Chicken and Rice is a comforting, all-in-one casserole that combines tender chicken breasts with a creamy mixture of soups, spinach, and rice. Topped with melted Monterey Jack cheese and crispy French fried onions, it’s an effortless, crowd-pleasing baked dish perfect for busy weeknights or family dinners.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken breasts
Rice Mixture
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 (10.5-oz) can unsalted cream of mushroom soup
- 2 cups chicken broth
- 2 cups regular white rice (uncooked)
- ½ (10-oz) package frozen spinach, thawed and drained
- 1 (0.7-oz) Good Seasons Italian dressing mix
- 1 cup shredded Monterey Jack cheese
- ½ (2.8-oz) can French fried onions
Topping
- 1 cup shredded Monterey Jack cheese
- ½ (2.8-oz) can French fried onions
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Combine Base Ingredients: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, and Italian dressing mix until smooth. Stir in the uncooked white rice, thawed and drained spinach, 1 cup of shredded Monterey Jack cheese, and half of the French fried onions to create a well-mixed base.
- Assemble Casserole: Pour the rice mixture into the prepared baking dish, spreading it evenly. Arrange the 6 boneless skinless chicken breasts on top of the rice mixture ensuring they fit comfortably.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. This will allow the rice to cook through and the chicken to become tender.
- Add Toppings: Carefully remove the foil and evenly sprinkle the remaining 1 cup of shredded Monterey Jack cheese and the remaining half of the French fried onions over the chicken and rice.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 5 minutes to melt the cheese and crisp the fried onion topping.
Notes
- Make sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture in the casserole.
- You can use fresh spinach if preferred, but reduce the quantity slightly as fresh spinach will shrink when cooked.
- If you prefer a spicier flavor, add a pinch of crushed red pepper or paprika to the rice mixture.
- For a lower-sodium version, use low-sodium soups and broth, and avoid adding extra salt.
- This dish can be assembled the night before and refrigerated; just add an extra 10-15 minutes to the baking time if baking straight from cold.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
