Description
This Cheesy Chicken and Rice Casserole is an easy, one-pan dinner loaded with tender chicken breasts, creamy cheddar cheese, and flavorful rice cooked in a savory chicken soup and broth mixture. Perfect for a comforting family meal, it features simple ingredients baked to perfection for a satisfying and hearty dish.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long grain white rice
- 3 uncooked chicken breasts (cut in half lengthwise)
- 2 cans condensed cream of chicken soup (10.5 ounce each or homemade cream of chicken soup)
- 2 cups chicken broth
- 1 cup milk
- 3 Tablespoons onion soup mix (or 1 packet dry Lipton Onion Soup Mix)
- 2 cups shredded cheddar cheese (divided into 1 cup + 1 cup)
- 1 tablespoon fresh minced parsley
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Prepare Baking Dish and Rice: Spray a 9x13 inch baking dish with nonstick spray. Evenly spread the uncooked rice into the dish, then sprinkle 1 cup of shredded cheddar cheese over the rice.
- Season Chicken: Cut the chicken breasts in half lengthwise, then season both sides with salt and pepper.
- Assemble Ingredients: Place the seasoned chicken pieces on top of the rice and cheese layer. Spoon the condensed cream of chicken soup evenly over the chicken and rice.
- Add Liquids and Seasoning: Pour the chicken broth and milk over everything, then sprinkle the onion soup mix uniformly on top.
- Bake Covered: Cover the baking dish with foil and bake at 350°F for 1 hour 30 minutes, or until the rice is fully cooked and chicken is done.
- Combine and Add Cheese Topping: Carefully remove the dish from the oven and gently stir the casserole to combine the rice and sauce. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Melt Cheese: Return the uncovered dish to the oven for 5-10 minutes until the cheese is fully melted and bubbly.
- Rest and Serve: Let the casserole stand for 10 minutes to settle, then garnish with fresh minced parsley before serving. Adjust salt and pepper to taste.
Notes
- This is a simple, one-pan meal that is perfect for busy weeknights and feeds a family of eight.
- For a homemade twist, substitute the canned cream of chicken soup with your favorite homemade cream soup recipe.
- Using bone-in or skin-on chicken breasts will add more flavor but may require longer cooking time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For added vegetables, consider mixing in chopped broccoli or peas before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 1422 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 93 mg
