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Creamy Herb Chicken & Rice Casserole Bake (with Panko Crunch)

A creamy, comforting chicken-and-rice casserole baked in one dish with three creamy soups, herbs, and green onions—finished with a golden panko topping for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts -cut into 1-inch cubes
  • 2 cups chicken broth
  • 2 cups instant/quick-cooking white rice -uncooked
  • 1/2 cup sliced green onions -green parts only
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of celery soup
  • 1 10.5 oz can cream of mushroom soup
  • 1 tsp dried thyme -or 1 Tbsp fresh thyme
  • 1-2 tsp garlic powder -or 2–3 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2-1 tsp paprika -sweet or smoked
  • Kosher salt and black pepper -to taste
  • 1/2 cup butter -sliced into pats
  • Panko breadcrumbs -for topping (about 1/2–1 cup, to taste)
  • 1 Tbsp chopped fresh parsley -optional
  • Lemon wedges -optional (for serving)

Equipment

  • 12-inch cast iron skillet or 9x13-inch cast iron casserole dish (or standard 9x13-inch baking dish)
  • Cutting Board
  • Chef’s Knife
  • Measuring Cups
  • Measuring Spoons:
  • Can Opener
  • Large spoon or spatula (for mixing)
  • Instant-read thermometer (recommended)

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch (or similar) casserole dish.
  2. In the prepared dish, stir together chicken, chicken broth, rice, cream of chicken soup, cream of celery soup, cream of mushroom soup, green onions, thyme, garlic, onion powder, paprika, and parsley (if using). Season with salt and pepper.
  3. Arrange butter pats evenly over the top. Bake uncovered for 45–60 minutes.
  4. Sprinkle panko evenly over the top and bake 10–15 minutes more.
  5. Continue baking until rice is tender and chicken reaches 165°F (74°C) (about 60–75 minutes total). Let rest 10–15 minutes before serving. Serve with lemon wedges, if desired.

Notes

Servings: The original recipe doesn’t specify yield—set to your preference (common range: 6–8 servings for a 9x13-inch casserole).
• Panko topping: Use about 1/2 to 1 cup depending on how crunchy you like it. For extra crunch, toss panko with 1–2 Tbsp melted butter before topping.
• Herb options: Thyme + parsley are great; you can also add a pinch of dried rosemary or Italian seasoning.
• Serving: Lemon wedges brighten the flavors—optional but recommended.