Chicken, Rice, and Ham Casserole

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What Started it all:
chicken, rice, ham.

Enjoy this delicious and comforting chicken, rice, and ham casserole with your family or friends!


  • 4 boneless, skinless chicken breasts
  • 2 cups cooked rice
  • 1 cup cooked ham, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat some oil over medium-high heat. Season the chicken breasts with salt, pepper, dried thyme, dried oregano, and paprika.
  3. Cook the chicken breasts in the skillet until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
  4. In the same skillet, add the diced onion, bell pepper, mushrooms, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
  5. Stir in the cooked rice, diced ham, condensed cream of chicken soup, and chicken broth. Mix well to combine.
  6. Transfer the rice mixture to a greased 9x13-inch baking dish. Arrange the browned chicken breasts on top of the rice mixture.
  7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  8. Remove the foil and sprinkle the shredded cheddar cheese over the chicken. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  9. Garnish with chopped parsley before serving.

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