Name: Cheesy Chicken and Rice Casserole Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 cups uncooked long grain white rice; 2 cups shredded cheddar cheese; 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); 1 tablespoon fresh minced parsley; 1/2 teaspoon salt (or to taste); 1/4 teaspoon pepper (or to taste)

There's something so comforting about a warm, cheesy dish fresh out of the oven. This Cheesy Chicken and Rice Casserole Recipe hits all the right notes with tender chicken, creamy sauce, and that gooey cheese topping—making weeknights a little easier and a lot tastier.

A white rectangular baking dish filled with a three-layer casserole. The bottom layer looks creamy and beige, topped with a middle layer of browned bits that appear to be small pieces of cooked meat or vegetables. The top layer is melted cheese, mixed with yellow and white tones, melted unevenly to create a textured surface. Fresh green chopped herbs are sprinkled generously across the top, adding color contrast. The dish sits on a white marbled surface, with a wooden spoon to the left and some fresh herbs nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken and Rice Casserole Recipe
Top Tip
How to Serve Cheesy Chicken and Rice Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken and Rice Casserole Recipe

Why You'll Love This Recipe

Whenever I pull this casserole out of the oven, the whole house fills with this irresistible aroma. It's not just about flavor; it's about simplicity and that homey feeling you crave after a busy day. You’re going to find yourself making it again and again.

One-pan Wonder: Everything cooks together, saving you loads of cleanup time.
Cheesy Goodness: Loads of cheddar cheese melt into every bite, ensuring maximum comfort.
Simple Ingredients: You won't need a dozen fancy things, just pantry staples and a little love.
Kid-friendly: My picky eaters adore this dish, making it a reliable family favorite.

Ingredients & Why They Work

This casserole strikes a beautiful balance—moist tender chicken, creamy soup, and the perfect rice texture, all wrapped up with cheddar cheese. The flavors blend effortlessly, so when you pick your ingredients, stick to good quality basics for the best results.

Flat lay of uncooked long grain white rice in a small white ceramic bowl, shredded bright orange cheddar cheese in a wider white ceramic bowl, three whole raw chicken breasts with smooth pale skin arranged neatly, two small white ceramic bowls each filled with creamy pale condensed cream of chicken soup, a small white ceramic bowl of golden chicken broth, a small white ceramic bowl of fresh white milk, a small white ceramic bowl holding fine golden onion soup mix powder, a few sprigs of fresh green minced parsley on a white ceramic plate, white ceramic bowls containing fine white salt and coarse black peppercorns, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long grain white rice: It cooks up fluffy and separates nicely, absorbing all that creamy sauce without turning mushy.
Shredded cheddar cheese: Sharp cheddar adds just the right tang and melts beautifully.
Chicken breasts: Slicing them thin helps them cook evenly alongside the rice.
Condensed cream of chicken soup: Classic comfort food base—I sometimes make homemade for an extra fresh taste.
Chicken broth: Adds depth and a savory boost to the creamy sauce.
Milk: Keeps the casserole rich but light enough to meld with the soup.
Onion soup mix: This little magic ingredient layers in tons of flavor quickly.
Fresh minced parsley: For a burst of color and fresh herbiness at the end.
Salt and pepper: Basics but essential—to season perfectly throughout the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this recipe's flexibility—you can easily tailor it to your preferences and pantry. Over the years, I discovered little tweaks that make it even better for my family, and you can do the same.

Variation: I sometimes swap in diced ham or cooked bacon for a smoky extras, which my family totally adores.
Healthier swap: Use brown rice and low-fat cheese for a lighter version that still feels indulgent.
Veggie boost: Toss in chopped mushrooms or bell peppers with the rice to sneak in some extra nutrients.
Dairy-free: Try coconut milk and vegan cheese alternatives—you’d be surprised how tasty it still is!

Step-by-Step: How I Make Cheesy Chicken and Rice Casserole Recipe

A white plate holds a thick slice of a baked dish with three visible layers: the bottom layer is creamy and light yellow with a soft texture, the middle layer features tender cooked chicken with a pale color, and the top layer is golden melted cheese sprinkled with chopped green herbs, slightly browned in spots. The dish is served on a white marbled surface, with fresh green parsley in the background and a silver fork resting on the plate’s edge. In the background, a white rectangular baking dish with more of the same layered dish is partly visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Baking Dish and Rice Base

I start by heating the oven to 350°F and giving my 9x13 inch casserole dish a good spray of nonstick oil—this saves sticky mess later. Then I spread the uncooked rice evenly across the bottom and sprinkle half of the shredded cheddar cheese over it. This helps the rice get that subtle cheesy crust that I just love.

Step 2: Season and Arrange the Chicken

Next, I slice the chicken breasts lengthwise to thin them out; this makes sure they cook evenly with the rice underneath. I give them a quick sprinkle of salt and pepper, then nestle them right on top of the rice and cheese in the dish. Already, it smells promising!

Step 3: Add the Creamy Sauce and Broth

Now comes the magic: spooning the condensed cream of chicken soup evenly over the chicken and rice. After that, I pour the chicken broth and milk over everything, making sure the rice is fully submerged in liquid—it'll soak all those flavors up as it cooks. Finally, the onion soup mix goes on top to bring in savory depth.

Step 4: Bake Covered, Then Cheese It Up

I cover the casserole tightly with foil and bake it for about 90 minutes. This slow, gentle cooking lets the rice soften perfectly and the chicken become tender. Once the rice's cooked through, I pull it out, give it a gentle stir to mix everything up, then sprinkle the remaining cheese across the top. Back into the oven it goes for another 5-10 minutes until that cheese melts into a bubbly, golden blanket.

Step 5: Rest and Garnish

Once out of the oven, I let it stand for about 10 minutes—this is key for the casserole to set a bit so it doesn't slide everywhere when serving. A final flourish of fresh minced parsley adds brightness and color before serving.

Top Tip

I’ve made this casserole dozens of times, and the trick to keeping the rice tender without it getting mushy is to measure your liquids carefully and keep the dish well covered while baking. That sealed-in steam is everything!

Measure Liquids Precisely: Since the rice cooks right in the casserole, the right amount of broth and milk ensures perfect texture every time.
Keep it Covered: Foil traps moisture so the rice doesn’t dry out or burn on the edges.
Slice Chicken Thinly: This helps it cook through fully without overcooking the rice.
Let it Rest: Don’t skip the 10-minute standing time—it really helps the casserole set up and makes serving easy.

How to Serve Cheesy Chicken and Rice Casserole Recipe

Cheesy Chicken and Rice - Serving Suggestion

Garnishes

I love topping mine with a sprinkle of fresh parsley for a pop of color and a hint of freshness that lifts the creamy richness. Sometimes I add a little extra shredded cheddar right on top for more cheesiness. A dash of black pepper right before serving is my final touch.

Side Dishes

This casserole pairs perfectly with a crisp green salad or steamed veggies like broccoli or green beans. For a heartier meal, roasted carrots or garlic sautéed spinach brighten it up beautifully.

Creative Ways to Present

I’ve served this in individual ramekins for a dinner party, adding a garnish of sliced green onions and a dollop of sour cream for flair. It’s perfect for holiday potlucks too, where everyone appreciates a comforting, cheesy dish they can scoop onto their plates.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftovers in an airtight container in the fridge. It keeps wonderfully for up to 3 days and tastes just as good when reheated—a perfect next-day lunch or dinner.

Freezing

I’ve frozen this casserole before with great success. I recommend freezing right after baking but before adding the final cheese topping. Thaw overnight in the fridge, then add cheese on reheating for that fresh-from-the-oven experience.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to keep moisture in, or microwave in short bursts, stirring occasionally. Adding a splash of chicken broth before reheating refreshes the texture nicely.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this casserole?

Yes, you can use brown rice, but keep in mind it takes longer to cook and may require additional liquid and baking time to fully soften. I usually parboil the brown rice first or bake the casserole longer to make sure it’s tender.

What can I substitute for the cream of chicken soup?

If you want to avoid canned soup, you can make a homemade version with butter, flour, chicken broth, and milk. This gives you full control over flavors and reduces sodium. Simply cook equal parts butter and flour, then whisk in broth and milk until thickened.

Do I need to thaw frozen chicken before baking this casserole?

It’s best to use fresh or fully thawed chicken breasts for even cooking. If you bake it frozen, the chicken might remain undercooked while the rice cooks through. So, plan ahead and thaw the chicken overnight in the fridge.

Can I make this recipe in smaller portions?

Absolutely! You can halve the ingredients and bake the casserole in a smaller dish, like an 8x8-inch pan. Just adjust the baking time accordingly—start checking for doneness around 60 minutes.

Final Thoughts

This Cheesy Chicken and Rice Casserole Recipe holds such a special place in my kitchen rotation because it combines everything I want in a meal—comfort, simplicity, and always crowd-pleasing results. I hope you enjoy making it as much as I do. Serve it up warm with your favorite sides and watch your family ask for seconds!