I have made this Chicken and Rice Casserole Recipe so many times now, and every single time it turns out comforting and delicious. The first time I prepared it, I couldn’t believe how simple ingredients could create such rich flavor. I love how everything cooks together in one dish without extra steps.
The aroma of melted cheese and tender chicken always fills my kitchen in the best way. This recipe has become one of my go-to meals when I want something hearty and satisfying.
Ingredients
Here’s everything you’ll need to make this flavorful casserole:
- 1 1/2 cups long grain white rice – This rice works best because it cooks evenly and absorbs the creamy sauce beautifully. Avoid instant rice, as it may become mushy.
- 2 cans cream of chicken soup (or cream of mushroom soup) – Creates a rich and creamy base that keeps the casserole moist.
- 1 cup water – Helps the rice cook properly in the oven.
- 2 cups milk – Adds extra creaminess and prevents the dish from becoming dry.
- 1 packet onion soup mix – Provides bold seasoning without needing extra spices.
- 1 1/2 cups shredded cheddar cheese, divided – Freshly shredded cheese melts better and gives a smoother texture.
- 3 boneless skinless chicken breasts (or thighs) – Chicken cooks directly in the rice mixture and stays tender.
- Salt and black pepper – Enhances overall flavor.
Note: Serves approximately 8 people.
Variations
You can easily customize this recipe:
- Use chicken thighs instead of breasts for a juicier texture.
- Add vegetables such as broccoli, peas, or diced carrots for extra nutrition.
- Replace cheddar with mozzarella, Colby Jack, or a cheese blend.
- Use dairy-free milk and soup alternatives for a dairy-free version.
- Add garlic powder, paprika, or Italian seasoning for more flavor.
- For a lighter version, use reduced-fat cheese and soup.
- For more hearty dinner inspiration, you can enjoy similar comfort meals like ground-beef-stuffed-pepper-skillet-recipe or try flavorful pasta dishes such as tuscan-chicken-pasta-recipe.
Cooking Time
- Prep Time: 10–15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: About 2 hours
Equipment You Need
- 9×13-inch casserole dish – Holds all ingredients and allows even baking.
- Large mixing bowl – Used to combine rice, soups, milk, and seasonings.
- Measuring cups – Ensures accurate ingredient portions.
- Aluminum foil – Keeps moisture locked in during baking.
- Cheese grater – Helps shred cheese fresh for better melting.
How to Make Cheesy One-Pan Chicken and Rice Casserole?
Step 1: Prepare the Oven and Ingredients
I start by preheating my oven to 350°F. Then I lightly grease a 9×13-inch baking dish. In a large bowl, I mix together the rice, soups, milk, water, onion soup mix, salt, and pepper until everything is well combined. This creamy mixture forms the base of the casserole.
Step 2: Assemble the Dish
Next, I pour the rice mixture into the prepared baking dish. I sprinkle half of the shredded cheese over the top. Then I place the raw chicken breasts directly into the mixture, pressing them slightly down so they cook evenly as the casserole bakes.
Step 3: Bake Until Tender
I cover the dish tightly with aluminum foil to trap steam. Then I bake it in the oven for about 1 hour and 30 minutes, or until the rice is tender and the chicken is fully cooked. The slow baking allows the flavors to blend perfectly.
Step 4: Add Cheese and Finish
Once cooked, I remove the foil and sprinkle the remaining cheese on top. I return the dish to the oven for a few more minutes until the cheese melts and becomes slightly golden. After baking, I let it rest before serving so it sets nicely.
Additional Tips for Making This Recipe Better
- I always let the casserole rest for at least 10–15 minutes before serving so the rice absorbs extra moisture.
- Freshly shredded cheese makes a big difference in texture and flavor.
- If I want extra flavor, I add a little garlic powder or paprika to the rice mixture.
- I check the dish toward the end of cooking time to ensure the rice is fully tender.
- For a crispier top, I broil it for 2–3 minutes after adding the final cheese layer.
- If the casserole seems dry, I add a small splash of warm milk before reheating leftovers.
How to Serve Cheesy One-Pan Chicken and Rice Casserole?
I like serving this dish warm straight from the oven. It pairs beautifully with a fresh green salad or roasted vegetables. For presentation, I sprinkle chopped parsley or green onions on top for color. It also tastes great with garlic bread or dinner rolls. This casserole works well for family dinners, potlucks, or casual gatherings.
Nutritional Information
Per serving (approximate):
- Calories: Around 400–420
- Protein: About 20–22g
- Carbohydrates: Around 45g
- Fat: About 15g
(Nutritional values may vary depending on ingredient brands and substitutions.)
Make Ahead and Storage
Refrigeration
After cooling, store leftovers in an airtight container in the refrigerator. It stays fresh for 3–4 days. Reheat in the microwave or oven before serving.
Freezing
You can assemble the casserole ahead of time and freeze it before baking. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Reheating
To reheat, warm in the oven at 350°F until heated through, or microwave individual portions. Add a small splash of milk if needed to restore creaminess.
Why You’ll Love This Recipe?
Here’s why this casserole is always a favorite in my home:
- Simple Ingredients: Everything is easy to find and budget-friendly.
- One-Dish Meal: Minimal cleanup since everything bakes together.
- Family-Friendly: Creamy, cheesy flavor that kids and adults enjoy.
- Highly Customizable: Easy to adjust with vegetables or different cheeses.
- Great for Leftovers: Tastes just as good the next day and reheats well.
This cheesy chicken and rice casserole is the perfect comfort meal for busy weeknights or cozy weekends. It’s creamy, filling, and incredibly easy to prepare. Once you try it, I’m sure it will become a regular recipe in your kitchen too.
