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