Cheesy Chicken and Rice Casserole Recipe
This Cheesy Chicken and Rice Casserole is a comforting, hearty dish featuring tender chicken breasts baked over uncooked rice in a creamy, cheesy sauce. With simple pantry ingredients like condensed cream of chicken soup, cheddar cheese, and onion soup mix, this one-pan meal delivers rich flavor and satisfying textures, perfect for a family dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 1/2 cups long grain white rice (uncooked)
- 3 uncooked chicken breasts (cut in half lengthwise)
- 2 cans condensed cream of chicken soup (10.5 oz each) or homemade cream of chicken soup
- 2 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese (divided)
Seasonings
- 3 tablespoons onion soup mix or 1 packet dry Lipton Onion Soup Mix
- 1 tablespoon fresh minced parsley (plus more for garnish)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the casserole.
- Prepare baking dish and rice base: Spray a 9×13 inch baking dish with nonstick spray to prevent sticking. Spread the uncooked rice evenly in the prepared dish. Sprinkle 1 cup of shredded cheddar cheese evenly over the rice.
- Mix liquids and moisten rice: In a large measuring cup or bowl, combine 2 cups chicken broth and 1 cup milk. Pour half of this mixture evenly over the rice and cheese layer, then stir gently to combine some of the cheese and moisture with the rice.
- Prepare and season chicken: Cut the chicken breasts lengthwise in half to create thinner pieces. Season each piece with salt and pepper. Nestle the chicken pieces carefully on top of the rice mixture in the baking dish.
- Add cream of chicken soup: Spoon the condensed cream of chicken soup evenly over the chicken breasts, ensuring they are well coated.
- Pour remaining liquid and add onion soup mix: Pour the remaining half of the chicken broth and milk mixture over the chicken and rice. Sprinkle the onion soup mix evenly on top of the casserole.
- Cover and bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 1 hour. After 1 hour, check the rice for doneness. If the rice is still undercooked, recover with foil and bake for an additional 30 minutes or until the rice is fully cooked and tender.
- Add remaining cheese and finish baking: Remove the foil carefully, stir gently to combine the rice and sauce, then sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the pan to the oven for 5–10 minutes or until the cheese is melted and bubbly.
- Rest and garnish before serving: Once done, remove the casserole from the oven and let it stand for 10 minutes to set. Garnish with fresh minced parsley and adjust salt and pepper to taste before serving.
Notes
- Use homemade cream of chicken soup as a healthier alternative or if canned soup is unavailable.
- For extra flavor, you can add sautéed onions or garlic to the rice mixture before baking.
- If you prefer a thicker casserole, reduce the chicken broth slightly.
- Make sure to cover the dish tightly with foil during baking to prevent the rice from drying out.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.