Description
A comforting and cheesy chicken and rice casserole that's easy to make with a handful of simple ingredients. This one-pan dish combines tender chicken breasts, creamy soup, and shredded cheddar cheese baked to perfection, making a delicious family-friendly meal.
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 prepared pan, then sprinkle 1 cup of the shredded cheese over the rice.
- Season Chicken: Cut the chicken breasts in half lengthwise and season them with salt and pepper to taste.
- Assemble Casserole: Arrange the chicken breasts on top of the rice and cheese mixture in the baking dish. 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 and bake in the preheated oven for 1 hour and 30 minutes, or until the rice is fully cooked and the chicken is tender.
- Add Remaining Cheese: Remove the foil, gently stir the casserole to combine the rice and sauce slightly, then sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Finish Baking: Return the casserole to the oven uncovered and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Rest and Garnish: Let the casserole stand for 10 minutes before serving. Garnish with fresh minced parsley and sprinkle additional salt and pepper to taste.
Notes
- This casserole is made in just one pan, making cleanup easy and convenient.
- For a homemade version, substitute canned cream of chicken soup with a homemade creamy chicken sauce.
- If you prefer a lower fat dish, use reduced-fat cheese and milk alternatives.
- Make sure to cover the casserole during baking to keep moisture in and ensure the rice cooks evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To add extra veggies, mix in diced bell peppers or peas before baking.
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
