Description
This Cheesy Chicken and Rice Casserole is an easy, comforting one-pan meal that combines tender chicken breasts, creamy soup, cheddar cheese, and perfectly cooked rice for a delicious dinner the whole family will enjoy.
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 prepare for baking the casserole.
- Prepare Baking Dish: 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. Season both sides with salt and pepper according to your taste.
- Assemble Casserole: Place the seasoned chicken pieces evenly over the rice and cheese layer. 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. Then sprinkle the onion soup mix evenly on top.
- Bake Covered: Cover the baking dish with foil or a lid and bake in the preheated oven for 1 hour 30 minutes, or until the rice is fully cooked and the chicken is tender.
- Add Remaining Cheese: Remove the casserole from the oven. Gently stir to combine the rice and sauce. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and Garnish: Let the casserole rest for 10 minutes to allow flavors to meld. Garnish with fresh minced parsley and season with additional salt and pepper if desired before serving.
Notes
- This dish is made in one pan, making cleanup easy and efficient.
- If you prefer, you can use homemade cream of chicken soup instead of canned for a fresher taste.
- Make sure to cover the casserole while baking to keep it moist and allow the rice to cook properly.
- For extra flavor, try adding some cooked vegetables like peas or carrots before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
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
