Cheesy Chicken and Rice Casserole Recipe
This Cheesy Chicken and Rice Casserole is a comforting, all-in-one baked dish featuring tender chicken breasts, creamy rice cooked in a flavorful mixture of cream of chicken soup, broth, and milk, finished with melted cheddar cheese and fresh parsley. Perfect for an easy weeknight dinner that serves the whole family.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Rice and Cheese
- 2 cups uncooked long grain white rice
- 2 cups shredded cheddar cheese, divided
Chicken
- 3 uncooked chicken breasts, cut in half lengthwise
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Soup and Liquids
- 2 cans condensed cream of chicken soup (10.5 ounces each) or homemade cream of chicken soup
- 2 cups chicken broth
- 1 cup milk
Seasonings and Garnish
- 3 tablespoons onion soup mix (or 1 packet dry Lipton Onion Soup Mix)
- 1 tablespoon fresh minced parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole evenly.
- Prepare Baking Dish and Rice Layer: Lightly spray a 9x13 inch baking dish with nonstick spray. Spread the uncooked rice evenly into the baking dish and sprinkle with 1 cup of shredded cheddar cheese evenly over the rice.
- Season Chicken: Cut the chicken breasts in half lengthwise to ensure even cooking. Season both sides of each chicken piece lightly with salt and pepper to taste.
- Assemble the Casserole: Arrange the seasoned chicken pieces evenly on top of 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 dish, then sprinkle the onion soup mix evenly on top to add depth of flavor.
- Bake Covered: Cover the baking dish with foil or a lid and bake in the preheated oven at 350°F for 1 hour and 30 minutes or until the rice is completely cooked and the chicken is tender.
- Finish with Cheese: Carefully remove the cover, gently stir the rice and sauce to combine. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 5-10 minutes, or until the cheese is fully melted and bubbly.
- Rest and Garnish: Remove the casserole from the oven and let it stand for 10 minutes to set and cool slightly. Garnish with fresh minced parsley and add salt and pepper to taste before serving.
Notes
- Make sure to cut the chicken breasts in half lengthwise to help them cook evenly within the rice casserole.
- If using homemade cream of chicken soup, ensure it is thick enough to bind the casserole.
- You can substitute cheddar cheese with a blend of cheeses like Monterey Jack or mozzarella for a different flavor profile.
- Covering the casserole while baking helps trap moisture, ensuring the rice cooks thoroughly without drying out.
- Let the casserole rest after baking to allow the flavors to meld and the dish to set properly for easier serving.