Description
This comforting Chicken and Rice Casserole is an easy, one-pan dish combining tender chicken breasts and creamy rice baked together with savory soup and cheddar cheese. Perfect for a hearty family dinner with minimal prep and cleanup, this casserole offers rich flavors and a satisfying texture that pairs well with steamed veggies or a green salad.
Ingredients
Scale
Rice Mixture
- 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
Cheese
- 1 1/2 cups shredded cheddar cheese, divided
Chicken
- 3 thick boneless skinless chicken breasts or thighs
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Mix Rice Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, milk, water, and onion soup mix. Stir thoroughly until well blended.
- Assemble Casserole: Pour the rice mixture evenly into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese evenly over the mixture.
- Add Chicken: Season the chicken breasts with salt and pepper, then nestle them into the rice mixture, partially submerging them.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F/74°C). Baking time may vary slightly depending on your oven and altitude.
- Add Remaining Cheese and Rest: Remove the foil and sprinkle the remaining shredded cheddar cheese over the hot casserole. Allow the dish to cool for 15 to 20 minutes before serving to let it set and the cheese to melt slightly.
- Serve: Serve this hearty casserole with fresh steamed vegetables or a crisp green salad for a balanced meal.
Notes
- This recipe is ideal for busy weeknights as it requires minimal prep and cooks in one pan.
- You can substitute chicken thighs for breasts if preferred; adjust cooking time slightly if thighs are bone-in.
- Feel free to use cream of mushroom soup instead of cream of chicken soup for a different flavor profile.
- Onion soup mix can be homemade or store-bought; it adds a rich savory depth to the casserole.
- Letting the casserole rest before serving helps it firm up for easier slicing and serving.
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: 2 g
- Protein: 21 g
- Cholesterol: 63 mg
