Description
This Cheesy Chicken and Rice Casserole is a comforting, easy-to-make dish combining tender chicken breasts, creamy soup, and melted cheddar cheese baked to perfection. With layers of uncooked rice absorbing flavorful broth and soup, this recipe delivers a hearty, cheesy meal perfect for family dinners or potlucks.
Ingredients
Scale
Rice and Cheese
- 2 cups uncooked long grain white rice
- 2 cups shredded cheddar cheese, divided
Chicken and Soup Base
- 3 uncooked chicken breasts, cut in half lengthwise
- 2 cans (10.5 ounces each) condensed cream of chicken soup (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 (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you are ready to bake the casserole.
- Prepare Baking Dish and Rice Layer: Spray a 9×13 inch baking dish with nonstick spray for easy cleanup. Evenly spread the uncooked rice into the dish and sprinkle 1 cup of shredded cheddar cheese over the rice layer.
- Add Chicken and Soup: Arrange the halved chicken breasts evenly over the rice and cheese. Spoon the condensed cream of chicken soup evenly across the chicken pieces to create a creamy layer.
- Add Liquids and Seasoning: Pour the chicken broth and milk evenly over the casserole. Sprinkle the onion soup mix on top to add savory flavor.
- Bake Covered: Cover the baking dish with foil or a lid and bake in the preheated oven for 1 hour and 30 minutes, or until the rice is fully cooked and chicken is tender.
- Combine and Add Cheese Topping: Remove the casserole from the oven and gently stir to combine the rice and sauce. 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 minutes or until the cheese is fully melted and bubbly.
- Rest and Garnish: Let the casserole stand for 10 minutes before serving to allow it to set. Garnish with fresh minced parsley and season with salt and pepper to taste.
Notes
- You can substitute the cream of chicken soup with a homemade version for a healthier option.
- Using fresh, high-quality chicken broth enhances the overall flavor.
- For a lower-fat dish, use reduced-fat cheese and milk.
- This casserole can be prepared a day ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (about 1/8 of casserole)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
