Description
This comforting Chicken and Rice Casserole is a hearty, one-dish meal combining tender chicken breasts, creamy rice, and melted cheddar cheese baked to perfection. With simple ingredients like cream of chicken soup, milk, and onion soup mix, it’s an easy and satisfying recipe perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1½ cups long grain white rice
- 2 cans cream of chicken soup or cream of mushroom soup (or homemade equivalent)
- 1 cup water
- 2 cups milk
- 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix
- 1½ cups shredded cheddar cheese, divided
- 3 thick boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Ingredients: In a large bowl, combine the long grain white rice, cream of chicken or mushroom soup, water, milk, and onion soup mix, stirring well until all ingredients are fully incorporated.
- Assemble Casserole: Pour the rice mixture evenly into the prepared baking dish, spreading it out to create an even layer.
- Season Chicken: Season the boneless, skinless chicken breasts or thighs with salt and freshly ground black pepper to your liking and place them on top of the rice mixture.
- First Bake: Cover the baking dish with foil and bake the casserole for 45 minutes, allowing the rice to cook and chicken to start cooking through.
- Add Cheese Layer: Remove the foil and sprinkle 1 cup of shredded cheddar cheese evenly over the chicken and rice.
- Finish Baking: Continue baking uncovered for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Rest and Serve: Remove the casserole from the oven, sprinkle the remaining ½ cup of cheddar cheese on top, and let it stand for 5 minutes before serving to allow the cheese to melt and flavors to meld.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup to vary the flavor.
- Use homemade soup and onion mix for a lower sodium version.
- Ensure chicken internal temperature reaches 165°F (74°C) for safe consumption.
- Letting the casserole rest after baking allows the cheese to melt perfectly and helps the dish set for easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
