Description
This Cheesy Chicken and Rice Casserole is a comforting, easy-to-make dish combining tender chicken breasts, creamy chicken soup, and melted cheddar cheese over fluffy rice. Perfect for a family dinner, it requires minimal prep and cooks to a flavorful, hearty meal all in one pan.
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)
- 2 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese (divided)
Seasonings
- 3 Tablespoons onion soup mix (or 1 packet dry Lipton Onion Soup Mix)
- 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. Spread the uncooked rice evenly into the dish and then sprinkle 1 cup of shredded cheddar cheese over the rice.
- Season Chicken: Cut the chicken breasts in half lengthwise, then season them with salt and pepper on both sides.
- Layer Chicken and Soup: Arrange the seasoned chicken pieces over the rice and cheese in the baking dish. Spoon the condensed cream of chicken soup evenly over the chicken and rice.
- Add Liquids and Seasoning: Pour the chicken broth and milk into the dish, then sprinkle the onion soup mix evenly over the top.
- Bake Covered: Cover the dish with foil and bake at 350°F for 1 hour 30 minutes until the rice is fully cooked and the chicken is tender.
- Add Cheese Topping: Remove the casserole from the oven, gently stir to combine the rice and sauce, then evenly sprinkle the remaining 1 cup of shredded cheddar cheese on top.
- Melt Cheese: Return the uncovered dish to the oven for an additional 5 to 10 minutes until the cheese melts and becomes bubbly.
- Rest and Garnish: Let the casserole stand for 10 minutes after baking. Garnish with fresh minced parsley and add extra salt and pepper if desired before serving.
Notes
- This one-pan casserole simplifies dinner prep by combining all ingredients into a single dish.
- For homemade cream of chicken soup, use a simple roux with chicken broth and cream for a fresher taste.
- Adjust salt according to your dietary preferences or use low-sodium soup and broth to reduce sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a sharper cheese flavor, substitute part of the cheddar with Monterey Jack or mozzarella.
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
