Description
This comforting Chicken and Rice Casserole is an easy, all-in-one meal featuring tender chicken breasts baked atop a creamy mixture of rice, soups, milk, and savory onion soup mix. Topped with melted cheddar cheese, this dish is perfect for a family dinner served alongside steamed vegetables or a fresh salad.
Ingredients
Scale
Rice and Soup Mixture
- 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)
Chicken and Topping
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking and set aside.
- Mix Rice and Soup Base: In a large mixing bowl, combine the long grain white rice, cream of chicken or mushroom soups, milk, water, and the onion soup mix. Stir thoroughly until all ingredients are well incorporated.
- Assemble Casserole: Pour the rice and soup mixture evenly into the prepared casserole dish. Sprinkle half of the shredded cheddar cheese over the top of the rice mixture. Then, nestle the chicken breasts gently into the rice mixture, pressing down slightly to submerge them.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil. Because the dish will be quite full, ensure it is securely sealed to retain moisture. Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, until the rice is tender and the chicken is fully cooked through (internal temperature should reach 165°F/75°C). Baking time may vary depending on your oven and altitude.
- Add Remaining Cheese and Rest: Carefully remove the foil and sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Let it cool for 15 to 20 minutes before serving; this allows the casserole to set and the cheese to melt slightly.
- Serve: Serve the casserole warm, accompanied by fresh steamed vegetables or a crisp green salad for a complete meal.
Notes
- This casserole is a convenient, one-pan meal requiring minimal prep and simple ingredients.
- Check chicken doneness by using a meat thermometer to ensure it is cooked safely.
- You can substitute chicken thighs for breasts if preferred, adjusting cook time slightly if needed.
- Feel free to experiment with different types of shredded cheese or soup flavors for variation.
- Leftovers can be refrigerated for up to 3 days and reheated well.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 418 kcal
- Sugar: 4 g
- Sodium: 763 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 63 mg
