Chicken Rice Casserole Recipe

Introduction

This Chicken Rice Casserole is a comforting, all-in-one meal perfect for busy weeknights. Tender chicken bakes alongside creamy, flavorful rice topped with melted cheddar cheese for a dish the whole family will love.

Ingredients

• 1½ cups long-grain white rice (uncooked)
• 2 cans (10.5 oz each) cream of chicken or cream of mushroom soup
• 2 cups milk
• 1 cup water
• 1 envelope onion soup mix (1 oz)
• 1½ cups shredded cheddar cheese, divided
• 3 boneless, skinless chicken breasts (or thighs)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Step 2: In a large mixing bowl, whisk together the uncooked rice, cream of chicken or mushroom soup, milk, water, and onion soup mix until well combined.
3. Step 3: Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle ½ cup of shredded cheddar cheese over the top.
4. Step 4: Season the chicken breasts or thighs with kosher salt and black pepper, then lay them directly on top of the rice mixture.
5. Step 5: Cover the dish tightly with aluminum foil to keep moisture in. Bake for 1 hour 30 minutes to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
6. Step 6: Remove the foil and sprinkle the remaining cheddar cheese over the chicken and rice. Return the casserole to the oven uncovered for 10–15 minutes, until the cheese is melted and bubbly.
7. Step 7: Let the casserole rest for 15–20 minutes before serving to allow the rice to set properly.

Tips & Variations

• For extra flavor, stir in some garlic powder or dried herbs like thyme or parsley into the rice mixture before baking.
• You can swap the chicken breasts for thighs for a juicier result.
• Add vegetables like frozen peas, carrots, or chopped bell peppers to the rice mixture for added nutrition and color.
• Using cream of mushroom soup instead of cream of chicken creates a different but equally delicious flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through, adding a splash of water or milk if the rice seems dry. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s best to stick with long-grain white rice for this recipe to ensure everything cooks evenly in the set baking time.

What can I substitute for onion soup mix?

If you don’t have onion soup mix, use 1 teaspoon onion powder plus ½ teaspoon beef bouillon granules or powder for a similar flavor boost.

Chicken Rice Casserole Recipe

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★★★★★

4.8 from 57 reviews

This Chicken Rice Casserole is a comforting and easy one-dish meal that combines tender baked chicken breasts with creamy, cheesy rice cooked in a flavorful mixture of cream soup, milk, and onion soup mix. Perfect for a family dinner, it’s a hassle-free recipe that yields tender, juicy chicken and a cheesy rice base with minimal prep.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice Mixture

• 1½ cups long-grain white rice (uncooked)
• 2 cans (10.5 oz each) cream of chicken or cream of mushroom soup
• 2 cups milk
• 1 cup water
• 1 envelope onion soup mix (1 oz)
• 1 cup shredded cheddar cheese (divided)

Chicken

• 3 boneless, skinless chicken breasts or thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup shredded cheddar cheese (for topping)
• Butter or cooking spray (for greasing the baking dish)

Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
2. Mix rice ingredients: In a large mixing bowl, whisk together the uncooked rice, cream of chicken or mushroom soup, milk, water, and onion soup mix until well combined.
3. Assemble casserole: Pour the rice mixture evenly into the prepared baking dish. Sprinkle half of the shredded cheddar cheese over the rice mixture.
4. Season chicken: Season the chicken breasts or thighs on both sides with kosher salt and black pepper for flavor.
5. Add chicken to casserole: Lay the seasoned chicken directly on top of the rice mixture in the baking dish.
6. Cover and bake: Cover the baking dish tightly with aluminum foil to trap moisture. Bake in the preheated oven for 1 hour 30 minutes to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is fully tender.
7. Add cheese topping: Carefully remove the foil. Sprinkle the remaining shredded cheddar cheese over the chicken and rice.
8. Finish baking: Return the casserole to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
9. Rest before serving: Remove casserole from oven and let it rest for 15-20 minutes to allow the rice to set and flavors to meld before serving.

Notes

• You can substitute cream of mushroom soup for cream of chicken soup if preferred.
• Use chicken thighs instead of breasts for a juicier result.
• Make sure to cover tightly with foil during initial baking to keep the chicken moist.
• Allowing the casserole to rest helps the rice absorb excess moisture and improves texture.
• Optional: add vegetables like peas or mushrooms for added nutrition and flavor.

Keywords: chicken casserole, baked chicken and rice, cheesy rice casserole, easy dinner recipe, comfort food