Cheesy Chicken and Rice Casserole is the ultimate comfort food that combines tender chicken, creamy rice, and gooey melted cheese in a single pan. This one-dish wonder is not only easy to prepare but also packed with flavor, making it a go-to recipe for busy weeknights or cozy family dinners. With just a handful of pantry staples and minimal prep time, you can have a hearty, satisfying meal that everyone will rave about. Whether you’re feeding a crowd or meal prepping for the week, this dish has got you covered.
Why You’ll Love This Cheesy Chicken and Rice Casserole
There are countless reasons why this Cheesy Chicken and Rice Casserole is a household favorite. Not only does it come together in one pan, cutting down on cleanup, but it’s also incredibly adaptable and wallet-friendly. Even picky eaters find it hard to resist its creamy, cheesy charm. Best of all, you can easily mix in your favorite vegetables and cheeses for a version that’s uniquely yours.
Ingredients
- 2 cups long grain white rice, uncooked
- 2 cups cheddar cheese, shredded
- 3 boneless, skinless chicken breasts, halved lengthwise
- 2 cans (10.5 oz each) condensed cream of chicken soup or homemade alternative
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 tablespoons dry onion soup mix or 1 packet Lipton Onion Soup Mix
- 1 tablespoon fresh parsley, minced
- Salt and pepper to taste
Step-by-Step: How to Make Cheesy Chicken and Rice Casserole
- Preheat your oven to 350°F (175°C).
- Coat a 9×13-inch baking dish with nonstick cooking spray.
- Spread the uncooked rice evenly in the bottom of the dish, then sprinkle with 1 cup of shredded cheese.
- Lay the chicken breast halves over the rice.
- Spoon the cream of chicken soup evenly over the top.
- Add the chicken broth and milk, then scatter the onion soup mix uniformly across the surface.
- Seal the dish tightly with foil and bake for 1 hour and 30 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from the oven, gently stir to mix the rice and sauce, and top with the remaining cheese.
- Return to the oven, uncovered, for 5 minutes until the cheese is melted and bubbly.
- Allow the dish to rest for 10 minutes before serving. Finish with a sprinkle of fresh parsley and adjust seasoning with salt and pepper.
Helpful Tips
- Always use a meat thermometer to confirm the chicken has reached 165°F internally.
- Stirring before adding the final layer of cheese ensures a consistent texture.
- Let the casserole sit after baking to deepen the flavors and allow it to set.
- Make a double batch and freeze one for a future no-fuss dinner.
Substitutions And Variations
- Replace cheddar with Mozzarella, Monterey Jack, or Colby Jack for a new flavor twist.
- Swap cream of chicken soup with mushroom, celery, or onion versions.
- Enhance nutrition with frozen vegetables like peas, carrots, or corn.
- Add fresh veggies such as bell peppers, mushrooms, or broccoli.
- Boost the flavor with garlic powder, Italian seasoning, or poultry spice blends.
- Top with fresh herbs like basil or oregano for a vibrant finish.
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot throughout. For longer preservation, freeze individual portions for up to 2 months and thaw overnight in the fridge before reheating.
Nutritional Information
- Calories: 317 kcal
- Carbohydrates: 23g
- Protein: 24g
- Fat: 14g
- Saturated Fat: 7g
- Polyunsaturated Fat: 5g
- Cholesterol: 72mg
- Sodium: 1503mg
- Fiber: 1g
- Sugar: 3g
Serving Suggestions
Pair this comforting casserole with a fresh green salad or simple steamed vegetables to complete the meal. It’s also fantastic with garlic bread or soft dinner rolls. For a healthier side, try roasted Brussels sprouts or a cucumber-tomato salad.
Frequently Asked Questions About Cheesy Chicken and Rice Casserole
Can I use brown rice instead of white?
Yes, but you may need to increase the liquid and extend the baking time slightly.
Can I make this recipe in advance?
Definitely! Prepare the casserole, cover it, and refrigerate for up to 24 hours before baking.
Is it freezer-friendly?
Absolutely. Tightly wrap the cooled casserole and freeze for up to 2 months.
Can I use cooked chicken instead?
You can. Just reduce the overall baking time, since the chicken won’t need to cook from raw.
What if I don’t have cream of chicken soup?
No problem! Substitute with cream of mushroom, celery, or make a homemade version.
Conclusion
Thank you so much for stopping by to try this Cheesy Chicken and Rice Casserole recipe. It’s truly one of our family’s favorite comfort foods—easy to make, deliciously creamy, and full of that cheesy goodness everyone loves. Whether you’re cooking for a busy weeknight or planning a comforting weekend meal, this casserole won’t disappoint. We hope it becomes a staple in your kitchen too. Happy cooking, and thanks for being a cherished part of our food-loving community!
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Cheesy Chicken and Rice Casserole Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
Cheesy Chicken and Rice Casserole is a creamy, easy one-pan dinner made with tender chicken, melty cheese, and pantry staples. It’s the perfect recipe for busy nights and picky eaters. Make it tonight—your family will thank you!
Ingredients
2 cups long grain white rice, uncooked
2 cups shredded cheddar cheese
3 boneless, skinless chicken breasts, halved lengthwise
2 cans (10.5 oz each) condensed cream of chicken soup (or homemade)
2 cups low-sodium chicken broth
1 cup whole milk
3 tablespoons dry onion soup mix or 1 packet Lipton Onion Soup Mix
1 tablespoon fresh parsley, minced
Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Coat a 9×13-inch baking dish with nonstick cooking spray.
- Spread the uncooked rice evenly in the bottom of the dish, then sprinkle with 1 cup of shredded cheese.
- Lay the chicken breast halves over the rice.
- Spoon the cream of chicken soup evenly over the top.
- Add the chicken broth and milk, then scatter the onion soup mix uniformly across the surface.
- Seal the dish tightly with foil and bake for 1 hour and 30 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove from the oven, gently stir to mix the rice and sauce, and top with the remaining cheese.
- Return to the oven, uncovered, for 5 minutes until the cheese is melted and bubbly.
- Allow the dish to rest for 10 minutes before serving. Finish with a sprinkle of fresh parsley and adjust seasoning with salt and pepper.
Notes
Swap cheddar with Mozzarella, Monterey Jack, or Colby Jack.
Mix in frozen or fresh veggies for extra flavor and nutrition.
Use cream of mushroom or celery instead of chicken for a different taste.
Store leftovers in an airtight container for up to 4 days, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 317
- Sugar: 3g
- Carbohydrates: 23g
- Protein: 24g