Description
This Cheesy Chicken and Rice Casserole is a comforting one-pan meal featuring tender chicken breasts, creamy chicken soup, and cheddar cheese baked together with long grain rice. Perfect for an easy family dinner, it combines simple ingredients into a flavorful and hearty dish.
Ingredients
Scale
Main 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the right temperature for baking the casserole evenly.
- Prepare Baking Dish: Spray a 9x13 inch baking dish with nonstick spray to prevent sticking. Spread the uncooked rice evenly into the bottom of the dish, then sprinkle 1 cup of shredded cheddar cheese over the rice.
- Prepare Chicken: Cut the chicken breasts in half lengthwise and season them with salt and pepper to taste for added flavor.
- Assemble Casserole: Place the seasoned chicken pieces evenly over the rice and cheese layer 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 over the casserole. Sprinkle the onion soup mix evenly on top to enhance the flavor profile.
- Bake: Cover the baking dish and bake in the preheated oven at 350°F for 1 hour 30 minutes or until the rice is fully cooked and the chicken is tender.
- Add More Cheese: Remove the casserole from the oven, gently stir to combine the rice and sauce, then sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Melt Cheese: Return the dish to the oven for 5-10 minutes, uncovered, until the cheese has melted beautifully.
- Rest and Garnish: Let the casserole stand for 10 minutes to set. Garnish with fresh minced parsley before serving. Adjust seasoning with additional salt and pepper if desired.
Notes
- This casserole is an easy, all-in-one dish perfect for busy weeknights using simple pantry ingredients.
- For a homemade cream of chicken soup, you can substitute with a homemade roux-based sauce made with chicken broth, cream, and seasoning.
- Use a sharp cheddar for more intense cheesy flavor or a mild cheddar for a subtler taste.
- Make sure to cover the baking dish during the majority of baking to keep the chicken moist and the rice tender.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
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
