Description
A comforting and hearty Chicken and Rice Casserole made with creamy soups, cheddar cheese, and tender chicken breasts baked together in one dish. This easy, family-friendly meal requires minimal prep and delivers a satisfying dinner perfect served with steamed vegetables or a fresh salad.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- 1 1/2 cups shredded cheddar cheese, divided
- 3 thick boneless skinless chicken breasts or thighs
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 9×13-inch casserole dish with non-stick cooking spray and set aside to ensure the casserole doesn’t stick during baking.
- Combine Casserole Base: In a large mixing bowl, combine the long grain white rice, cream of chicken or mushroom soups, milk, water, and the onion soup mix. Stir well until all ingredients are evenly mixed to create a creamy base for the casserole.
- Assemble Casserole: Pour the rice and soup mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese evenly over the top of the mixture to add cheesy flavor throughout.
- Add Chicken: Nestle the boneless, skinless chicken breasts into the rice mixture, gently pressing them down so they are partially submerged for even cooking. Season the chicken with salt and freshly ground black pepper to taste.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 30 minutes up to 2 hours, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F). Baking time may vary slightly based on your oven and altitude.
- Add Remaining Cheese and Rest: Carefully remove the foil and sprinkle the remaining shredded cheddar cheese on top of the casserole. Let the dish cool for 15 to 20 minutes before serving to allow the cheese to set and flavors to meld.
- Serve: Serve the warm chicken and rice casserole with fresh steamed vegetables or a crisp green salad for a complete and satisfying meal.
Notes
- My family loves how simple and flavorful this Chicken and Rice Casserole is—it’s made in one pan using basic ingredients.
- You can substitute chicken thighs for breasts if you prefer a juicier, more flavorful meat.
- Feel free to add your favorite vegetables like peas or carrots to the casserole for extra nutrition and color.
- Leftovers reheat well and make great next-day meals.
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 4 g
- Sodium: 763 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 63 mg
