Name: Cheesy Chicken and Rice Casserole Recipe
Prep time: 10 min
Cook time: PT-489426H9M23S
Total time: PT-489426H9M23S
Cuisine: American
Ingredients: 1 1/2 cups long grain white rice; 2 cans cream of chicken soup or cream of mushroom soup; 1 cup water; 2 cups milk; 1 batch homemade onion soup mix or 1 envelope Lipton onion soup mix; 3/4 cup shredded cheddar cheese (half of 1 1/2 cups); 3 thick boneless skinless chicken breasts or thighs; Salt and freshly ground black pepper, to taste; 3/4 cup shredded cheddar cheese (remaining half of 1 1/2 cups); Non-stick cooking spray, for greasing the pan

If you’re looking for a comforting, no-fuss dinner that feels like a warm hug, this Cheesy Chicken and Rice Casserole Recipe is going to be your new go-to. I absolutely love how creamy, cheesy, and tender it turns out every single time, and once you try it, I bet you’ll feel the same way. It’s perfect for busy weeknights or when you want that cozy homemade meal without a million pots to clean. Trust me, this casserole is fan-freaking-tastic and I can’t wait to share all my tips with you!

💜

Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these in your pantry, making it a stress-free meal.
One-Pan Wonder: The whole dish cooks together, so minimal cleanup means more time to relax.
Kid-Approved: My family goes crazy for this cheesy goodness – a reliable crowd-pleaser.
Customizable: You can get creative easily by swapping soups or adding veggies for a personal twist.

The image shows a white plate with one serving of a creamy baked dish with a slightly crispy, golden-orange melted cheese layer on top. Underneath the cheese, the dish looks soft and textured, with a light beige creamy sauce and small bits that add chunkiness. There are green fresh basil leaves scattered on top and around the plate, adding a touch of bright color. The plate rests on a white marbled surface with a large white baking dish partially visible above, containing more of the same creamy dish with an uneven golden cheese crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Cheesy Chicken and Rice Casserole Recipe uses straightforward ingredients that blend beautifully and deliver incredible flavor and texture. Here’s a quick peek at why these ingredients are the stars and some handy shopping notes.

Long grain white rice: Absorbs all those wonderful flavors but stays fluffy when baked – avoid pre-cooked rice for best results.
Cream of chicken or mushroom soup: Adds creaminess and richness; pick one depending on your flavor preference or what you have on hand.
Milk: Balances the richness and keeps the casserole moist – whole milk works best for creaminess.
Water: Helps cook the rice perfectly; don’t skip it or the rice can dry out.
Onion soup mix: This seasoning blend lifts the dish with savory notes; homemade or store-bought Lipton brand both work.
Cheddar cheese: Use sharp cheddar if you want a bolder flavor; it melts beautifully over the top and inside.
Boneless skinless chicken breasts (or thighs): Thighs offer extra moisture and flavor, but breasts bake up tender and mild to please everyone.
Salt and freshly ground black pepper: Simple but necessary – always season to taste at the end for the best balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up based on what I have at home or the season. This Cheesy Chicken and Rice Casserole Recipe is so forgiving that you can easily swap ingredients without losing any of that comforting goodness. Feel free to make it your own!

Add Vegetables: I often toss in chopped broccoli or frozen peas for extra color and nutrition; my family barely notices but they get their greens!
Use Different Cheeses: Trying Monterey Jack or pepper jack adds a nice melt and flavor kick – it’s fun to experiment.
Switch the Meat: Sometimes I use chicken thighs instead of breasts for juicier results, or even shredded rotisserie chicken for a shortcut.
Dairy-Free Version: I’ve tried coconut milk with a dairy-free cheese blend to great success for friends with allergies.

How to Make Cheesy Chicken and Rice Casserole Recipe

Step 1: Get Everything Ready and Grease Your Pan

First things first: preheat your oven to 350°F. I like to start with a good non-stick spray coating on a 9×13 inch baking dish — it really helps when you’re cleaning up later. Having all your ingredients measured and ready makes the process super smooth and stress-free.

Step 2: Mix the Creamy Rice Base

In a large bowl, stir together the uncooked rice, both cans of cream of chicken or mushroom soup, milk, water, and your onion soup mix. You’ll notice this mix looks a little soupy—that’s perfect because the rice needs those liquids to cook just right. This trick of mixing everything cold ensures the rice absorbs maximum flavor as it bakes.

Step 3: Assemble and Add Cheese

Pour your rice mixture into the prepared pan, spreading it evenly. I sprinkle half of the shredded cheddar cheese right on top of the rice mix – this little layer of cheesy goodness infuses flavor deep into the casserole. Next, nestle your chicken breasts gently on top of the cheesy rice—don’t worry if they’re partially submerged, that’s how they stay juicy!

Step 4: Cover and Bake to Perfection

Cover the pan tightly with aluminum foil. I learned the hard way that this step is key to trap steam and ensure the rice cooks fully without drying out the chicken. Bake for about 1 hour and 30 minutes to 2 hours until the chicken is cooked through (internal temperature should reach 165°F) and the rice is tender. I check mine at the 1.5-hour mark—your oven and altitude can affect timing, so keep an eye on it.

Step 5: Add Final Cheese and Rest

Once baked, pull the casserole out, sprinkle the remaining shredded cheddar on top, and let it sit for 15-20 minutes. I love this resting phase because it thickens the casserole, making it easier to serve and even more flavorful. Resist the urge to dig in right away—it’s worth the wait!

👨‍🍳

Pro Tips for Making Cheesy Chicken and Rice Casserole Recipe

Don’t Skip the Onion Soup Mix: I discovered this little ingredient adds depth and umami that lifts the whole dish.
Use Freshly Shredded Cheese: It melts better and tastes creamier – pre-shredded can sometimes have anti-caking agents which affect texture.
Cover Tightly with Foil: This traps moisture so your rice cooks perfectly and the chicken stays juicy.
Rest Before Serving: Letting the casserole cool slightly makes it easier to slice and plate without falling apart.

How to Serve Cheesy Chicken and Rice Casserole Recipe

The image shows an oval white ceramic dish filled with a baked casserole. The bottom layer consists of a textured mixture of rice and ingredients, light brown and creamy. On top, there are three even layers of melted golden-orange cheese, slightly bubbling, covering parts of the rice underneath. Small fresh green basil leaves are scattered on the surface, adding color contrast. There is a light sprinkle of black pepper over the top. The dish sits on a white marbled surface with a striped cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a handful of chopped fresh parsley or chives over the top for a pop of color and a touch of freshness that cuts through the richness. Sometimes a light squeeze of lemon juice brightens it up beautifully too.

Side Dishes

My go-to sides with this casserole are simple steamed green beans, a crisp garden salad with a tangy vinaigrette, or even roasted carrots to add some natural sweetness and crunch.

Creative Ways to Present

For a special family dinner or potluck, I like to serve the casserole in individual ramekins or mini cast iron skillets—everything looks so inviting that way. You can also add a sprinkle of paprika or a few sliced olives on top for a festive flair.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually keep wonderfully for 3 to 4 days. The cheesy rice tends to thicken up, so adding a splash of milk or broth when reheating brings it back to creamy perfection.

Freezing

Freezing this casserole works great if you want to prep ahead. I portion it into freezer-safe containers before baking (skip the cheese topping) and bake from frozen by adding about 30 extra minutes to the cook time. Cheese goes on after baking, just like fresh.

Reheating

For reheating, I prefer warming leftovers in the oven at 325°F loosely covered with foil to keep the moisture. The microwave works too, just be sure to stir halfway and add a little liquid if it seems dry.

FAQs

Can I use brown rice instead of white rice in this casserole?

You can substitute brown rice, but since it takes longer to cook, you’ll need to increase the baking time and liquid. I recommend pre-cooking the brown rice slightly or adjusting liquids carefully to avoid a dry casserole.
What’s the best way to know when the chicken is fully cooked?

Using a meat thermometer is your safest bet—165°F internal temperature means it’s done. Without one, make sure the juices run clear and the meat is no longer pink inside.
Can I prepare this casserole ahead of time and bake it later?

Yes! You can assemble the casserole into the pan, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add a bit of extra baking time if baking from cold.
Is it possible to make this recipe gluten-free?

Definitely! Just make sure to use gluten-free cream soups and onion soup mix, or make your own homemade blends. Always check labels to be safe.

Final Thoughts

This Cheesy Chicken and Rice Casserole Recipe has become one of my family’s all-time favorites because it feels like a hug on a plate—rich, comforting, and downright satisfying. Whether you’re new to casseroles or a seasoned home cook, it’s hard to beat the simplicity and deliciousness all baked into one pan. I hope you give it a try soon and enjoy every cheesy, tender bite just like we do!