Description
This Cheesy Chicken and Rice Casserole is an easy, comforting one-pan meal perfect for busy weeknights. Tender chicken breasts bake atop a bed of long grain rice, all smothered in a creamy mixture of chicken soup, broth, and melted cheddar cheese for a rich, family-friendly dinner everyone will love.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked long grain white rice
- 3 uncooked chicken breasts (cut in half lengthwise)
- 2 cups shredded cheddar cheese
Sauce and Seasoning
- 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’s hot and ready for baking the casserole.
- Prepare Baking Dish: Spray a 9x13 inch baking dish with nonstick spray. Spread the uncooked rice evenly across the bottom, then sprinkle with 1 cup of shredded cheddar cheese to create a cheesy base.
- Season Chicken: Cut the chicken breasts in half lengthwise to create thinner pieces and season them well with salt and pepper for enhanced flavor.
- Assemble Casserole: Place 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 evenly over the mixture. Sprinkle the onion soup mix on top to add a savory depth of flavor.
- Bake Covered: Cover the dish with foil or a lid and bake at 350°F for 1 hour 30 minutes, or until the rice is fully cooked and the chicken is tender.
- Add Remaining Cheese: Remove the dish from the oven, gently stir the rice and sauce to combine, then sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Melt Cheese: Return the dish to the oven uncovered for 5 to 10 minutes until the cheese melts and becomes bubbly.
- Rest and Garnish: Let the casserole stand for 10 minutes to set. Sprinkle with fresh minced parsley and additional salt and pepper to taste before serving.
Notes
- This casserole is perfect for making ahead and baking when ready, making it a great meal prep option.
- Use homemade cream of chicken soup for a healthier, preservative-free version.
- Substitute chicken broth with low-sodium broth to reduce salt content if desired.
- For extra veggies, consider stirring in peas or diced carrots before baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
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
